Occupational Health of Immigrants Working in Restaurants

描述（由申请人提供）：饮食（E&D）行业是美国第三大就业部门;餐馆工人占E&D工人的最大比例。据估计，E&D工人在全国范围内报告的非致命伤害中占5%以上。华盛顿州报告的伤害率甚至更高，1999年的伤害率为7.6%。E&D行业，特别是餐饮业，是中国移民最常见的工作场所之一。这项可行性研究的主要目的是探索和分析在餐馆工作的中国移民的职业经历，特别强调与工作有关的伤害和疾病。具体目标是：（1）识别和描述中国移民工人发生的职业伤害和疾病的类型;（2）描述中国移民餐馆工人对与工作有关的危害和风险的看法;（3）检查这些工人与法规要求、工人保护和安全工作实践等有关的职业健康和安全知识;（4）确定影响这些工人职业经历的个人和背景因素;（5）确定收集有关中国移民工人职业危害和风险的有效和可靠数据的最佳方法。本研究的参与者将包括一个有目的的样本20名中国移民的主要就业是在餐饮业。入选标准包括：（1）在中国大陆、台湾或香港出生;（2）年满18岁;（3）会说中文、台语或英语;（4）在餐厅工作至少6个月。将采用人种学方法，包括半结构化访谈和参与观察。访谈将用于了解参与者的工作经验，并探讨他们对职业危害和风险的知识和看法。参与者的意见将用于提出新的问题，并补充访谈期间收集的信息。此外，还将使用人口和移民问卷来收集人口和移民数据，移民需求量表将评估与移民需求相关的痛苦。定性软件程序（Hyper RESEARCH）将用于数据管理。一个生态框架将用于指导本研究的访谈问题和分析;该框架提供了一种手段，以确定影响参与者的职业经验的全方位因素。

DESCRIPTION (provided by applicant): The eating and drinking (E&D) industry is the third largest employment sector in the United States; and restaurant workers make up the largest proportion of E&D workers. It is estimated that E&D workers sustain more than 5 percent of reported nonfatal injuries nationwide. Washington State reports even higher rates with a 7.6% injury rate in 1999. The E&D industry, and in particular the restaurant industry, is one of the most common workplaces for Chinese immigrants. The primary purpose of this feasibility study is to explore and analyze the occupational experiences of Chinese immigrants who work in restaurants, with specific emphasis on work-related injuries and illnesses. The specific aims are to: (1) identify and describe the types of occupational injuries and illnesses that occur among Chinese immigrant workers; (2) describe Chinese immigrant restaurant workers' perceptions about work-related hazards and risks; (3) examine these workers' occupational health and safety knowledge related to such things as regulatory requirements, worker protection, and safe work practices; (4) identify individual and contextual factors influencing the occupational experiences of these workers; and (5) determine the optimal way to collect valid and reliable data about occupational hazards and risks among Chinese immigrant workers. The participants for this study will consist of a purposive sample of 20 Chinese immigrants whose primary employment is in the restaurant industry. Inclusion criteria include: (1) born in China, Taiwan, or Hong Kong; (2) over 18 years of age; (3) speak Chinese, Taiwanese, or English; and (4) have been working in restaurants for at least 6 months. An ethnographic approach that includes semi-structured interviews and participant observation will be used. The interviews will be used to learn about the participants' work-related experiences and to explore their knowledge and perceptions about occupational hazards and risks. The participant observation will be used to generate new questions and to supplement the information collected during the interviews. Additionally, a Demographic and Immigration Questionnaire will be used to collect demographic and immigration data, and a Demands of Immigration Scale will assess distress associated with the demands of immigration. A qualitative software program (Hyper RESEARCH) will be used for data management. An ecological framework will be used to guide interview questions and analysis for this study; this framework provides a means to identify the full range of factors that affect the participants' occupational experiences.