Ergonomics Training Program to Industrial Workers
NCT03926871 · Status: COMPLETED · Phase: NA · Type: INTERVENTIONAL · Enrollment: 133
Last updated 2019-04-25
Summary
This quasi-experimental study was performed in poultry processing industry. The study aimed to evaluate the benefits of ergonomic training for novice and experienced workers. Sociodemographic and occupational questionnaires were evaluated, musculoskeletal complaints and pain intensity, perceived occupational effort, biomechanical exposure and perception in adopting the training. Complaints in the cervical, wrist and lumbar region were reduced with training, but the intensity of pain was only reduced in the wrist region. There was a reduction in the occupational biomechanical exposure from pre-training, to the post-immediate, and from pre-training to after 2 months for both beginners and experienced. The group of novice workers differed from those with the highest biomechanical exposure reduction in the cutting room tasks. All workers were benefited by ergonomic training in the short and medium term.
Conditions
- Occupational Exposure
Interventions
- OTHER
-
Ergonomic Training
The ergonomic training consisted of an educational program in Ergonomics with a duration of 60 (sixty) minutes divided into a theoretical exposition and videos of the occupational tasks performed by the workers themselves. Theoretical lecture covered topics such as ergonomics, human anatomy, worker health, prevention measures to minimize the risks of musculoskeletal diseases. A better way of performing the work to protect the musculoskeletal system was demonstrated.
Sponsors & Collaborators
-
Rosimeire Simprini Padula
lead OTHER
Study Design
- Allocation
- NON_RANDOMIZED
- Purpose
- PREVENTION
- Masking
- SINGLE
- Model
- PARALLEL
Eligibility
- Min Age
- 18 Years
- Sex
- ALL
- Healthy Volunteers
- Yes
Timeline & Regulatory
- Start
- 2014-08-20
- Primary Completion
- 2014-12-17
- Completion
- 2015-02-20
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