Occupational Health of Immigrants Working in Restaurants

描述（由申请人提供）：餐饮（E&D）行业是美国第三大就业部门；餐饮业工人占E&D工人的最大比例。据估计，在全国范围内报告的非致命伤害中，勘探开发工人的伤害超过5%。华盛顿州1999年的受伤率甚至更高，为7.6%。E&D行业，尤其是餐饮业，是中国移民最常见的工作场所之一。本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，特别强调工伤和疾病。具体目标是：(1)识别和描述中国移民工人中发生的职业伤害和疾病的类型；(2)描述中国移民餐厅员工对工作危害和风险的认知；（三）检查劳动者的职业健康安全知识，如法规要求、劳动者保护、安全作业规范等；(4)识别影响这些工人职业经历的个人因素和环境因素；(5)确定收集中国移民工人职业危害和风险有效可靠数据的最佳途径。本研究的参与者将包括20个主要从事餐饮业的中国移民的有目的样本。入选标准包括：(1)出生在中国大陆、台湾或香港；（二）年满十八周岁的；(3)会中文、台语或英语；(4)在餐馆工作至少6个月。将采用人种学方法，包括半结构化访谈和参与者观察。访谈将用于了解参与者与工作相关的经历，并探索他们对职业危害和风险的知识和认知。参与者的观察将用于产生新的问题，并补充在访谈中收集的信息。此外，人口统计和移民调查问卷将用于收集人口统计和移民数据，移民需求量表将评估与移民需求相关的压力。一个定性软件程序（Hyper RESEARCH）将用于数据管理。本研究将使用生态框架来指导访谈问题和分析；这个框架提供了一种方法来识别影响参与者职业经历的各种因素。

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.