在 COVID-19 大流行期间，医院餐饮服务人员所经历的社会心理、组织和环境压力。

IF 2.3 4区医学 Q2 PUBLIC, ENVIRONMENTAL & OCCUPATIONAL HEALTH

Journal of Occupational and Environmental Medicine Pub Date : 2024-04-10 DOI:10.1097/jom.0000000000003108

Karen Butcher Kent, Ying Zhang, Enid Chung Roemer, Meghan F Davis, Richard Safeer, Angelo Mojica, Ron Z Goetzel

引用次数: 0

摘要

确定医院餐饮服务人员在 COVID-19 大流行中面临的压力，以及减轻这些压力的有效干预措施。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

查看原文本刊更多论文

The Psychosocial, Organizational, and Environmental Stressors Experienced by Food Service Workers in a Hospital Setting during the COVID-19 Pandemic.

To identify stressors faced by hospital food service workers amid the COVID-19 pandemic and effective interventions mitigating these stressors.

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来源期刊

Journal of Occupational and Environmental Medicine 医学-公共卫生、环境卫生与职业卫生

CiteScore

4.20

自引率

9.40%

发文量

402

审稿时长

3-8 weeks

期刊介绍： Journal of Occupational and Environmental Medicine is an indispensable guide to good health in the workplace for physicians, nurses, and researchers alike. In-depth, clinically oriented research articles and technical reports keep occupational and environmental medicine specialists up-to-date on new medical developments in the prevention, diagnosis, and rehabilitation of environmentally induced conditions and work-related injuries and illnesses.