Table 1.

Characteristics of the study participants

Variables		Frequency	%
Age (years)	< 50	591	37.4
	≥50	990	62.6
Subjective physical loading	Low or slightly hard	252	16.0
	Hard	650	41.2
	Very hard	676	42.8
Present illness	No	1417	89.6
	Yes	164	10.4
Injury experience	No	1186	75.0
	Yes	395	25.0
Frequency of meal service	1	1179	74.6
	2–3	402	25.4
Career (years)	~ 9	635	40.3
	10~19	864	54.9
	≥20	75	4.8
Type of job	Chefs (manager)	263	16.6
	Cooks or assistants	1318	83.4
Job control	Yes	591	37.6
	No	982	62.4
Household work (hours)	< 2	1052	66.7
	≥2	526	33.3
Working hour	< 48	1285	81.3
	≥48	296	18.7
Type of school	High	467	29.5
	Middle	358	22.6
	Elementary	756	47.8
Total		1581	100.0