Using Total Worker Health<sup>®</sup> Implementation Guidelines to Design an Organizational Intervention for Low-Wage Food Service Workers: The Workplace Organizational Health Study
Total Worker Health<sup>®</sup> (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 injur...
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doaj-4db7ac897ab348b9b43109056bc94a782021-09-09T13:46:24ZengMDPI AGInternational Journal of Environmental Research and Public Health1661-78271660-46012021-09-01189383938310.3390/ijerph18179383Using Total Worker Health<sup>®</sup> Implementation Guidelines to Design an Organizational Intervention for Low-Wage Food Service Workers: The Workplace Organizational Health StudyEve M. Nagler0Elisabeth A. Stelson1Melissa Karapanos2Lisa Burke3Lorraine M. Wallace4Susan E. Peters5Karina Nielsen6Glorian Sorensen7Center for Community-Based Research, Dana-Farber Cancer Institute, Boston, MA 02215, USACenter for Community-Based Research, Dana-Farber Cancer Institute, Boston, MA 02215, USACenter for Community-Based Research, Dana-Farber Cancer Institute, Boston, MA 02215, USACenter for Community-Based Research, Dana-Farber Cancer Institute, Boston, MA 02215, USACenter for Community-Based Research, Dana-Farber Cancer Institute, Boston, MA 02215, USACenter for Community-Based Research, Dana-Farber Cancer Institute, Boston, MA 02215, USAInstitute of Work Psychology, Sheffield University Management School, University of Sheffield, Sheffield S10 1FL, UKCenter for Community-Based Research, Dana-Farber Cancer Institute, Boston, MA 02215, USATotal Worker Health<sup>®</sup> (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.https://www.mdpi.com/1660-4601/18/17/9383total worker healthintervention developmentworking conditionsoccupational safety and healthfood service workerswellbeing |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
Eve M. Nagler Elisabeth A. Stelson Melissa Karapanos Lisa Burke Lorraine M. Wallace Susan E. Peters Karina Nielsen Glorian Sorensen |
spellingShingle |
Eve M. Nagler Elisabeth A. Stelson Melissa Karapanos Lisa Burke Lorraine M. Wallace Susan E. Peters Karina Nielsen Glorian Sorensen Using Total Worker Health<sup>®</sup> 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 total worker health intervention development working conditions occupational safety and health food service workers wellbeing |
author_facet |
Eve M. Nagler Elisabeth A. Stelson Melissa Karapanos Lisa Burke Lorraine M. Wallace Susan E. Peters Karina Nielsen Glorian Sorensen |
author_sort |
Eve M. Nagler |
title |
Using Total Worker Health<sup>®</sup> Implementation Guidelines to Design an Organizational Intervention for Low-Wage Food Service Workers: The Workplace Organizational Health Study |
title_short |
Using Total Worker Health<sup>®</sup> Implementation Guidelines to Design an Organizational Intervention for Low-Wage Food Service Workers: The Workplace Organizational Health Study |
title_full |
Using Total Worker Health<sup>®</sup> Implementation Guidelines to Design an Organizational Intervention for Low-Wage Food Service Workers: The Workplace Organizational Health Study |
title_fullStr |
Using Total Worker Health<sup>®</sup> Implementation Guidelines to Design an Organizational Intervention for Low-Wage Food Service Workers: The Workplace Organizational Health Study |
title_full_unstemmed |
Using Total Worker Health<sup>®</sup> Implementation Guidelines to Design an Organizational Intervention for Low-Wage Food Service Workers: The Workplace Organizational Health Study |
title_sort |
using total worker health<sup>®</sup> implementation guidelines to design an organizational intervention for low-wage food service workers: the workplace organizational health study |
publisher |
MDPI AG |
series |
International Journal of Environmental Research and Public Health |
issn |
1661-7827 1660-4601 |
publishDate |
2021-09-01 |
description |
Total Worker Health<sup>®</sup> (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. |
topic |
total worker health intervention development working conditions occupational safety and health food service workers wellbeing |
url |
https://www.mdpi.com/1660-4601/18/17/9383 |
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