The impact of cooling vests on restaurant workers: A study.
Background: With the increasing workforce, especially in unfavorable working environments, for example, indoor working in kitchens, thermal stress has been a major problem. The effects of thermal stress are that it can reduce the efficiency of workers, thereby raising their body temperature and caus...
| Publicado en: | Work Vol. 84; no. 1; pp. 231 - 239 |
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| Autores principales: | , , , , |
| Formato: | pictorial research tables/charts Journal Article |
| Publicado: |
Sage Publications Inc.
May2026
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| Acceso en línea: | Ver este registro en EBSCOhost |
| fields | @attributes: recordID: 1 pdfLink: plink: https://search.ebscohost.com/login.aspx?direct=true&db=ccm&AN=193487949&site=ehost-live header: @attributes: shortDbName: ccm uiTerm: 193487949 longDbName: CINAHL Complete uiTag: AN controlInfo: bkinfo: dissinfo: jinfo: jid: 10519815 3RC jtl: Work issn: 10519815 maglogo: N pubinfo: dt: May2026 vid: 84 iid: 1 pid: 344 pub: Sage Publications Inc. place: Thousand Oaks, California artinfo: ui: 193487949 190247155 193487949 193487949 10.1177/10519815251392899 193487949 ppf: 231 ppct: 8 formats: fmt: – @attributes: type: T – @attributes: type: P tig: atl: The impact of cooling vests on restaurant workers: A study. aug: au: Shojaei Far, Mohadese Alipour Ghiri, Pouya Zamanian, Zahra Oliaei, Mohammad Fararouei, Mohammad affil: Department of Occupational Health Engineering, School of Health, Shiraz University of Medical Sciences, Shiraz, Iran sug: subj: Cold Protective Clothing Job Performance Stress, Physiological Heat Stress Disorders Prevention and Control Blue Collar Workers Restaurants Mining Iran Iran Human Cross Sectional Studies Descriptive Research Analytic Research Shiftwork Heart Rate Respiratory Rate Productivity Work Environment Body Temperature Regulation Ergonomics Task Performance and Analysis Questionnaires Adult Middle Age Data Analysis Software Descriptive Statistics Multiple Linear Regression Mental Fatigue Blood Pressure Metabolism Body Temperature Skin Temperature Weight Loss Sweating Core Body Temperature Occupational Health Occupational Safety Male Female Adult: 19-44 years Middle Aged: 45-64 years Male Female ab: Background: With the increasing workforce, especially in unfavorable working environments, for example, indoor working in kitchens, thermal stress has been a major problem. The effects of thermal stress are that it can reduce the efficiency of workers, thereby raising their body temperature and causing irritability, restlessness, and negligence to safety instructions. Objective: Cooling vests (CV) are used to mitigate these effects. This study aimed to assess the effect of CVs on performance, thermal strain, and physiological responses of personnel in an industrial company restaurant. Methods: The current cross-sectional, descriptive-analytical study recruited 60 staff working in restaurants exposed to heat above the permissible level. Initial measurements of heat stress indices, physiological parameters, and performance were taken before starting work. The same measurements were repeated during and after an 8-h work shift. Secondly, ice gel cooling vests were provided to the staff, and the same indices were re-measured. Results: The results demonstrated that restaurant workers were subjected to thermal stress higher than the allowable limit. Cooling with ice gel vests significantly improved the Wet Bulb Globe Temperature (WBGT) - Heat Stress Index (HSI) thermal stress index, physiological indicators (heart rate, respiratory rate, deep ear temperature), and performance. This study suggests using CVs to improve physiological indicators and reduce thermal stress and ameliorate performance in restaurant settings. Conclusions: Thermal stress in restaurant workers imposes a high thermal load, leading to increased cognitive demands. The study showed that the use of CVs would considerably alleviate physiological indicators of thermal discomfort and thus improve workers' productivity. CVs are recommended as an intervention to reduce thermal stress and to ameliorate the working environment for restaurant workers. pubtype: Academic Journal doctype: pictorial research tables/charts Journal Article ougenre: Article language: English refInfo: holdings: @attributes: islocal: N |
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