Using Total Worker Health® implementation guidelines to design an organizational intervention for low-wage food service workers : the Workplace Organizational Health Study

Nagler, E.M., Stelson, E.S., Karapanos, M. et al. (5 more authors) (2021) 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, 18 (17). 9383.

Abstract

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Authors/Creators:
Copyright, Publisher and Additional Information: © 2021 The Authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
Keywords: total worker health; intervention development; working conditions; occupational safety and health; food service workers; wellbeing; pain and injury; work environment
Dates:
  • Accepted: 27 August 2021
  • Published (online): 6 September 2021
  • Published: 6 September 2021
Institution: The University of Sheffield
Academic Units: The University of Sheffield > Faculty of Social Sciences (Sheffield) > Sheffield University Management School
Depositing User: Symplectic Sheffield
Date Deposited: 06 Sep 2021 11:40
Last Modified: 06 Sep 2021 11:40
Status: Published
Publisher: MDPI AG
Refereed: Yes
Identification Number: https://doi.org/10.3390/ijerph18179383

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