The Experts below are selected from a list of 137034 Experts worldwide ranked by ideXlab platform
Glorian Sorensen - One of the best experts on this subject based on the ideXlab platform.
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using total worker health implementation guidelines to design an organizational intervention for low wage food Service Workers the workplace organizational health study
International Journal of Environmental Research and Public Health, 2021Co-Authors: Eve M Nagler, Susan Peters, Karina Nielsen, Elisabeth Stelson, Melissa Karapanos, Lisa Burke, Lorraine Wallace, Glorian SorensenAbstract:Total Worker Health® (TWH) interventions that utilize integrated approaches to advance worker safety, health, and well-being can be challenging to design and implement in practice. This may be especially true for the food Service industry, characterized by high levels of injury and turnover. This paper illustrates how we used TWH Implementation Guidelines to develop and implement an organizational intervention to improve pain, injury, and well-being among low-wage food Service Workers. We used the Guidelines to develop the intervention in two main ways: first, we used the six key characteristics of an integrated approach (leadership commitment; participation; positive working conditions; collaborative strategies; adherence; data-driven change) to create the foundation of the intervention; second, we used the four stages to guide integrated intervention planning. For each stage (engaging collaborators; planning; implementing; evaluating for improvement), the Guidelines provided a flexible and iterative process to plan the intervention to improve safety and ergonomics, work intensity, and job enrichment. This paper provides a real-world example of how the Guidelines can be used to develop a complex TWH intervention for food Service Workers that is responsive to organizational context and addresses targeted working conditions. Application of the Guidelines is likely transferable to other industries.
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ensuring organization intervention fit for a participatory organizational intervention to improve food Service Workers health and wellbeing workplace organizational health study
Journal of Occupational and Environmental Medicine, 2020Co-Authors: Susan Peters, Karina Nielsen, Eve M Nagler, Anna Revette, Jennifer Madden, Glorian SorensenAbstract:OBJECTIVE Food-Service Workers' health and wellbeing is impacted by their jobs and work environments. Formative research methods were used to explore working conditions impacting Workers' health to inform intervention planning and implementation and to enhance the intervention's "fit" to the organization. METHODS Four qualitative methods (worker focus groups; manager interviews; worksite observations; multi-stakeholder workshop) explored in-depth and then prioritized working conditions impacting Workers' health as targets for an intervention. RESULTS Prioritized working conditions included: ergonomics; work intensity; career development; and job enrichment. Data revealed necessary intervention mechanisms to enhance intervention implementation: worker and management communication infrastructure; employee participation in intervention planning and implementation; tailored worksite strategies; and ensuring leadership commitment. CONCLUSIONS These targeted, comprehensive methods move away from a typical focus on generic working conditions, for example, job demands and physical work environment, to explore those conditions unique to an organization. Thereby, enhancing "intervention-fit" at multiple levels within the company context.
Eve M Nagler - One of the best experts on this subject based on the ideXlab platform.
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using total worker health implementation guidelines to design an organizational intervention for low wage food Service Workers the workplace organizational health study
International Journal of Environmental Research and Public Health, 2021Co-Authors: Eve M Nagler, Susan Peters, Karina Nielsen, Elisabeth Stelson, Melissa Karapanos, Lisa Burke, Lorraine Wallace, Glorian SorensenAbstract:Total Worker Health® (TWH) interventions that utilize integrated approaches to advance worker safety, health, and well-being can be challenging to design and implement in practice. This may be especially true for the food Service industry, characterized by high levels of injury and turnover. This paper illustrates how we used TWH Implementation Guidelines to develop and implement an organizational intervention to improve pain, injury, and well-being among low-wage food Service Workers. We used the Guidelines to develop the intervention in two main ways: first, we used the six key characteristics of an integrated approach (leadership commitment; participation; positive working conditions; collaborative strategies; adherence; data-driven change) to create the foundation of the intervention; second, we used the four stages to guide integrated intervention planning. For each stage (engaging collaborators; planning; implementing; evaluating for improvement), the Guidelines provided a flexible and iterative process to plan the intervention to improve safety and ergonomics, work intensity, and job enrichment. This paper provides a real-world example of how the Guidelines can be used to develop a complex TWH intervention for food Service Workers that is responsive to organizational context and addresses targeted working conditions. Application of the Guidelines is likely transferable to other industries.
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ensuring organization intervention fit for a participatory organizational intervention to improve food Service Workers health and wellbeing workplace organizational health study
Journal of Occupational and Environmental Medicine, 2020Co-Authors: Susan Peters, Karina Nielsen, Eve M Nagler, Anna Revette, Jennifer Madden, Glorian SorensenAbstract:OBJECTIVE Food-Service Workers' health and wellbeing is impacted by their jobs and work environments. Formative research methods were used to explore working conditions impacting Workers' health to inform intervention planning and implementation and to enhance the intervention's "fit" to the organization. METHODS Four qualitative methods (worker focus groups; manager interviews; worksite observations; multi-stakeholder workshop) explored in-depth and then prioritized working conditions impacting Workers' health as targets for an intervention. RESULTS Prioritized working conditions included: ergonomics; work intensity; career development; and job enrichment. Data revealed necessary intervention mechanisms to enhance intervention implementation: worker and management communication infrastructure; employee participation in intervention planning and implementation; tailored worksite strategies; and ensuring leadership commitment. CONCLUSIONS These targeted, comprehensive methods move away from a typical focus on generic working conditions, for example, job demands and physical work environment, to explore those conditions unique to an organization. Thereby, enhancing "intervention-fit" at multiple levels within the company context.
Susan Peters - One of the best experts on this subject based on the ideXlab platform.
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using total worker health implementation guidelines to design an organizational intervention for low wage food Service Workers the workplace organizational health study
International Journal of Environmental Research and Public Health, 2021Co-Authors: Eve M Nagler, Susan Peters, Karina Nielsen, Elisabeth Stelson, Melissa Karapanos, Lisa Burke, Lorraine Wallace, Glorian SorensenAbstract:Total Worker Health® (TWH) interventions that utilize integrated approaches to advance worker safety, health, and well-being can be challenging to design and implement in practice. This may be especially true for the food Service industry, characterized by high levels of injury and turnover. This paper illustrates how we used TWH Implementation Guidelines to develop and implement an organizational intervention to improve pain, injury, and well-being among low-wage food Service Workers. We used the Guidelines to develop the intervention in two main ways: first, we used the six key characteristics of an integrated approach (leadership commitment; participation; positive working conditions; collaborative strategies; adherence; data-driven change) to create the foundation of the intervention; second, we used the four stages to guide integrated intervention planning. For each stage (engaging collaborators; planning; implementing; evaluating for improvement), the Guidelines provided a flexible and iterative process to plan the intervention to improve safety and ergonomics, work intensity, and job enrichment. This paper provides a real-world example of how the Guidelines can be used to develop a complex TWH intervention for food Service Workers that is responsive to organizational context and addresses targeted working conditions. Application of the Guidelines is likely transferable to other industries.
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ensuring organization intervention fit for a participatory organizational intervention to improve food Service Workers health and wellbeing workplace organizational health study
Journal of Occupational and Environmental Medicine, 2020Co-Authors: Susan Peters, Karina Nielsen, Eve M Nagler, Anna Revette, Jennifer Madden, Glorian SorensenAbstract:OBJECTIVE Food-Service Workers' health and wellbeing is impacted by their jobs and work environments. Formative research methods were used to explore working conditions impacting Workers' health to inform intervention planning and implementation and to enhance the intervention's "fit" to the organization. METHODS Four qualitative methods (worker focus groups; manager interviews; worksite observations; multi-stakeholder workshop) explored in-depth and then prioritized working conditions impacting Workers' health as targets for an intervention. RESULTS Prioritized working conditions included: ergonomics; work intensity; career development; and job enrichment. Data revealed necessary intervention mechanisms to enhance intervention implementation: worker and management communication infrastructure; employee participation in intervention planning and implementation; tailored worksite strategies; and ensuring leadership commitment. CONCLUSIONS These targeted, comprehensive methods move away from a typical focus on generic working conditions, for example, job demands and physical work environment, to explore those conditions unique to an organization. Thereby, enhancing "intervention-fit" at multiple levels within the company context.
Karina Nielsen - One of the best experts on this subject based on the ideXlab platform.
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using total worker health implementation guidelines to design an organizational intervention for low wage food Service Workers the workplace organizational health study
International Journal of Environmental Research and Public Health, 2021Co-Authors: Eve M Nagler, Susan Peters, Karina Nielsen, Elisabeth Stelson, Melissa Karapanos, Lisa Burke, Lorraine Wallace, Glorian SorensenAbstract:Total Worker Health® (TWH) interventions that utilize integrated approaches to advance worker safety, health, and well-being can be challenging to design and implement in practice. This may be especially true for the food Service industry, characterized by high levels of injury and turnover. This paper illustrates how we used TWH Implementation Guidelines to develop and implement an organizational intervention to improve pain, injury, and well-being among low-wage food Service Workers. We used the Guidelines to develop the intervention in two main ways: first, we used the six key characteristics of an integrated approach (leadership commitment; participation; positive working conditions; collaborative strategies; adherence; data-driven change) to create the foundation of the intervention; second, we used the four stages to guide integrated intervention planning. For each stage (engaging collaborators; planning; implementing; evaluating for improvement), the Guidelines provided a flexible and iterative process to plan the intervention to improve safety and ergonomics, work intensity, and job enrichment. This paper provides a real-world example of how the Guidelines can be used to develop a complex TWH intervention for food Service Workers that is responsive to organizational context and addresses targeted working conditions. Application of the Guidelines is likely transferable to other industries.
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ensuring organization intervention fit for a participatory organizational intervention to improve food Service Workers health and wellbeing workplace organizational health study
Journal of Occupational and Environmental Medicine, 2020Co-Authors: Susan Peters, Karina Nielsen, Eve M Nagler, Anna Revette, Jennifer Madden, Glorian SorensenAbstract:OBJECTIVE Food-Service Workers' health and wellbeing is impacted by their jobs and work environments. Formative research methods were used to explore working conditions impacting Workers' health to inform intervention planning and implementation and to enhance the intervention's "fit" to the organization. METHODS Four qualitative methods (worker focus groups; manager interviews; worksite observations; multi-stakeholder workshop) explored in-depth and then prioritized working conditions impacting Workers' health as targets for an intervention. RESULTS Prioritized working conditions included: ergonomics; work intensity; career development; and job enrichment. Data revealed necessary intervention mechanisms to enhance intervention implementation: worker and management communication infrastructure; employee participation in intervention planning and implementation; tailored worksite strategies; and ensuring leadership commitment. CONCLUSIONS These targeted, comprehensive methods move away from a typical focus on generic working conditions, for example, job demands and physical work environment, to explore those conditions unique to an organization. Thereby, enhancing "intervention-fit" at multiple levels within the company context.
Elaine Adams Thompson - One of the best experts on this subject based on the ideXlab platform.
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effects of social determinants on chinese immigrant food Service Workers work performance and injuries mental health as a mediator
Journal of Occupational and Environmental Medicine, 2015Co-Authors: Jenny Hsinchun Tsai, Elaine Adams ThompsonAbstract:OBJECTIVE: The effects of social discrimination, job concerns, and social support on worker mental health and the influence of mental health on occupational health outcomes have been documented intermittently. We propose an integrated, theory-driven model to distinguish the impact of social determinants on work performance and injuries and the mediating effects of mental health problems. METHODS: The US Chinese immigrant food Service Workers (N = 194) completed a multimeasure interview; we tested the integrated model using structural equation modeling. RESULTS: Mental health problems, which were associated with decreased work performance and increased injuries, also mediated relationships between job/employment concerns and both work performance and injuries but did not mediate the influences of discrimination and social support. CONCLUSIONS: This research reveals mechanisms by which social determinants influence immigrant worker health, pointing to complementary strategies for reducing occupational health disparities. Language: en
