Several studies have raised concern that indoor environmental quality (IEQ) of commercial kitchen... more Several studies have raised concern that indoor environmental quality (IEQ) of commercial kitchens is not conducive to the well-being of kitchen workers as heat illness may be unreported in that industry. To comprehend the magnitude and severity of the threats to the workers in the industry it was necessary to evaluate the indoor environmental quality parameters-heat, ventilation and humidity, noise and lighting in kitchens, cognisant that with different kitchen loads offer different cuisines. A mixed method design was chosen for this exploratory case study. Questionnaire, interview schedule and structured observation instruments were developed for method triangulation using a purposive sampling technique. Humans have an immense capacity to adapt physically, physiologically and psychologically to a broad range of environmental states. Human response to kitchen heat, indoor air quality, humidity, noise and lighting is influenced by a range of interactions such as worker demographics,...
A woman in sub-Saharan Africa (SSA) is slowly killing herself by preparing meals for her family o... more A woman in sub-Saharan Africa (SSA) is slowly killing herself by preparing meals for her family over a smoky stove. Using polluting fuels to cook is a silent killer. According to Whiting (2021), a third of the world's population lacks access to clean fuels. The air is severely polluted by cooking with kerosene, biomass such as wood, cow dung, crop waste and coal. Many individuals die from inhaling these hazardous gases, and women are most affected while cooking on open flames or rudimentary stoves. The World Health Organization (WHO) approximates that four million people per year pass away from diseases like pneumonia and lung cancer connected to household air pollution (HAP) from using these fuels and stoves for cooking indoors, and yet in Africa, more than 80% of the population relies on unclean fuels. Makonese et al. (2018) found that in SSA, 25% of the sampled households had access to electricity, while 66% relied on biomass for cooking. As per the WHO (2021), soot inhaled from HAP caused almost 50% deaths from pneumonia among children under five years of age. Lack of access to clean fuels and technologies could hinder the achievement of the 2030 Agenda for Sustainable Development from inadequate policy implementation (International Energy Agency 2017). The United Nations Sustainable Development Goal (SDG) 7 of universal access to cheap, dependable and sustainable energy has been affected by the coronavirus disease 2019 (COVID-19) pandemic. Since women bear a greater burden of household work and cooking, in Africa, it has a greater economic and health impact. Sustainable Development Goal 7 on energy aims toward warranting worldwide access to clean fuel and technologies. This objective can save millions of lives and enhance the health and wellbeing of population that uses simple stoves and fuels for cooking, heating and lighting. A decline in the morbidity caused by air pollution, both indoors and outdoors, will indicate the growth The article examines the effect of cooking food in kitchens on the health of women, as women and children are at a greater risk to indoor air pollution (IAP). It is important to study the cooking practices and prevalent behaviours among African women to understand the magnitude of the danger they face. The study suggests that a decline in the combustion of solid fuels and the use of clean energy can improve health among women and children, as well as sustainability goals. Proverbs 17:22 says, 'A joyful heart is the health of the body, but a depressed spirit dries up the bones'. Bible verse Numbers 35:33-34 indicates, 'You shall not pollute the land in which you live'. The cooking fuel analysis framework among rural women in Africa will guide forward the governments' sustainability policies for communities to ensure healthy lives and promote well-being of women and children. Contribution: The article conducts a comprehensive analysis of the literature on African cooking practices. A combined search string is made with keywords. Thematic content analysis is conducted with NVivo (produced by QSR International). The article covers two themes, namely improved well-being and suggesting policies to combat climate change and its impacts. Policies and schemes at grassroots levels and better economic conditions in African countries can help to overcome challenges and change health-damaging cooking behaviours. The new advanced sustainability analysis framework has the potential to influence modern kitchen fuels and increase the adoption of new technologies in African villages.
The article examines the gender disparities as women are at a greater risk to exertional heat ill... more The article examines the gender disparities as women are at a greater risk to exertional heat illness that may go unreported in the industry, according to several reports. It is important to study the behavioural heat adaptations and prevalent behaviours for workers in order to understand the magnitude of the danger they face. Cooking is considered a safe occupation, but hazards certainly do exist and can represent a risk to the health and safety of the workers. Controls can be established to reduce the risk of illness. To attract and retain workers, the food service business must provide a good quality of life. Contribution: The study suggests how female workers in the catering establishments can adjust their behaviour to improve their experience at work. Are women more vulnerable to environmental parameters? Christian theology provides women equal status with men (Kategile 2020), however there are traces of androcentric aspects within the Bible. Women’s involvement in development is based on the theological premise that true development must have a holistic approach towards human development (Onwunta 2009). However, Sibani (2017) stated that the role of God or a creator of a religion, is always taken by a male and a woman’s place is in the household. The article conducts a comprehensive analysis of the literature on the various behavioural adaptation mechanisms used by kitchen staff to cope with heat exposure at work. Thermal tolerance variations are becoming more pronounced because of ethnicity and cultural differences. Health interventions and enhanced work performance are important objectives of workplace safety. Regulated heat in the workplace can be factored into the theory concerning the relationship between gender differences and contextual components. This would increase female food service workers’ understanding of thermal comfort, which is beneficial to productivity efficiency, worker satisfaction and well-being of workers. Keywords: heat exposure; acclimatisation; heat illness; female worker; heat adaptation; behavioural adaptation.
The article examines the gender disparities as women are at a greater risk to exertional heat ill... more The article examines the gender disparities as women are at a greater risk to exertional heat illness that may go unreported in the industry, according to several reports. It is important to study the behavioural heat adaptations and prevalent behaviours for workers in order to understand the magnitude of the danger they face. Cooking is considered a safe occupation, but hazards certainly do exist and can represent a risk to the health and safety of the workers. Controls can be established to reduce the risk of illness. To attract and retain workers, the food service business must provide a good quality of life.Contribution: The study suggests how female workers in the catering establishments can adjust their behaviour to improve their experience at work. Are women more vulnerable to environmental parameters? Christian theology provides women equal status with men (Kategile 2020), however there are traces of androcentric aspects within the Bible. Women’s involvement in development i...
Several studies have raised concern that indoor environmental quality (IEQ) of commercial kitchen... more Several studies have raised concern that indoor environmental quality (IEQ) of commercial kitchens is not conducive to the well-being of kitchen workers as heat illness may be unreported in that industry. To comprehend the magnitude and severity of the threats to the workers in the industry it was necessary to evaluate the indoor environmental quality parameters-heat, ventilation and humidity, noise and lighting in kitchens, cognisant that with different kitchen loads offer different cuisines. A mixed method design was chosen for this exploratory case study. Questionnaire, interview schedule and structured observation instruments were developed for method triangulation using a purposive sampling technique. Humans have an immense capacity to adapt physically, physiologically and psychologically to a broad range of environmental states. Human response to kitchen heat, indoor air quality, humidity, noise and lighting is influenced by a range of interactions such as worker demographics,...
A woman in sub-Saharan Africa (SSA) is slowly killing herself by preparing meals for her family o... more A woman in sub-Saharan Africa (SSA) is slowly killing herself by preparing meals for her family over a smoky stove. Using polluting fuels to cook is a silent killer. According to Whiting (2021), a third of the world's population lacks access to clean fuels. The air is severely polluted by cooking with kerosene, biomass such as wood, cow dung, crop waste and coal. Many individuals die from inhaling these hazardous gases, and women are most affected while cooking on open flames or rudimentary stoves. The World Health Organization (WHO) approximates that four million people per year pass away from diseases like pneumonia and lung cancer connected to household air pollution (HAP) from using these fuels and stoves for cooking indoors, and yet in Africa, more than 80% of the population relies on unclean fuels. Makonese et al. (2018) found that in SSA, 25% of the sampled households had access to electricity, while 66% relied on biomass for cooking. As per the WHO (2021), soot inhaled from HAP caused almost 50% deaths from pneumonia among children under five years of age. Lack of access to clean fuels and technologies could hinder the achievement of the 2030 Agenda for Sustainable Development from inadequate policy implementation (International Energy Agency 2017). The United Nations Sustainable Development Goal (SDG) 7 of universal access to cheap, dependable and sustainable energy has been affected by the coronavirus disease 2019 (COVID-19) pandemic. Since women bear a greater burden of household work and cooking, in Africa, it has a greater economic and health impact. Sustainable Development Goal 7 on energy aims toward warranting worldwide access to clean fuel and technologies. This objective can save millions of lives and enhance the health and wellbeing of population that uses simple stoves and fuels for cooking, heating and lighting. A decline in the morbidity caused by air pollution, both indoors and outdoors, will indicate the growth The article examines the effect of cooking food in kitchens on the health of women, as women and children are at a greater risk to indoor air pollution (IAP). It is important to study the cooking practices and prevalent behaviours among African women to understand the magnitude of the danger they face. The study suggests that a decline in the combustion of solid fuels and the use of clean energy can improve health among women and children, as well as sustainability goals. Proverbs 17:22 says, 'A joyful heart is the health of the body, but a depressed spirit dries up the bones'. Bible verse Numbers 35:33-34 indicates, 'You shall not pollute the land in which you live'. The cooking fuel analysis framework among rural women in Africa will guide forward the governments' sustainability policies for communities to ensure healthy lives and promote well-being of women and children. Contribution: The article conducts a comprehensive analysis of the literature on African cooking practices. A combined search string is made with keywords. Thematic content analysis is conducted with NVivo (produced by QSR International). The article covers two themes, namely improved well-being and suggesting policies to combat climate change and its impacts. Policies and schemes at grassroots levels and better economic conditions in African countries can help to overcome challenges and change health-damaging cooking behaviours. The new advanced sustainability analysis framework has the potential to influence modern kitchen fuels and increase the adoption of new technologies in African villages.
The article examines the gender disparities as women are at a greater risk to exertional heat ill... more The article examines the gender disparities as women are at a greater risk to exertional heat illness that may go unreported in the industry, according to several reports. It is important to study the behavioural heat adaptations and prevalent behaviours for workers in order to understand the magnitude of the danger they face. Cooking is considered a safe occupation, but hazards certainly do exist and can represent a risk to the health and safety of the workers. Controls can be established to reduce the risk of illness. To attract and retain workers, the food service business must provide a good quality of life. Contribution: The study suggests how female workers in the catering establishments can adjust their behaviour to improve their experience at work. Are women more vulnerable to environmental parameters? Christian theology provides women equal status with men (Kategile 2020), however there are traces of androcentric aspects within the Bible. Women’s involvement in development is based on the theological premise that true development must have a holistic approach towards human development (Onwunta 2009). However, Sibani (2017) stated that the role of God or a creator of a religion, is always taken by a male and a woman’s place is in the household. The article conducts a comprehensive analysis of the literature on the various behavioural adaptation mechanisms used by kitchen staff to cope with heat exposure at work. Thermal tolerance variations are becoming more pronounced because of ethnicity and cultural differences. Health interventions and enhanced work performance are important objectives of workplace safety. Regulated heat in the workplace can be factored into the theory concerning the relationship between gender differences and contextual components. This would increase female food service workers’ understanding of thermal comfort, which is beneficial to productivity efficiency, worker satisfaction and well-being of workers. Keywords: heat exposure; acclimatisation; heat illness; female worker; heat adaptation; behavioural adaptation.
The article examines the gender disparities as women are at a greater risk to exertional heat ill... more The article examines the gender disparities as women are at a greater risk to exertional heat illness that may go unreported in the industry, according to several reports. It is important to study the behavioural heat adaptations and prevalent behaviours for workers in order to understand the magnitude of the danger they face. Cooking is considered a safe occupation, but hazards certainly do exist and can represent a risk to the health and safety of the workers. Controls can be established to reduce the risk of illness. To attract and retain workers, the food service business must provide a good quality of life.Contribution: The study suggests how female workers in the catering establishments can adjust their behaviour to improve their experience at work. Are women more vulnerable to environmental parameters? Christian theology provides women equal status with men (Kategile 2020), however there are traces of androcentric aspects within the Bible. Women’s involvement in development i...
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understand the magnitude of the danger they face. Cooking is considered a safe occupation, but hazards certainly do exist and can represent a risk to the health and safety of the workers.
Controls can be established to reduce the risk of illness. To attract and retain workers, the food service business must provide a good quality of life.
Contribution: The study suggests how female workers in the catering establishments can adjust their behaviour to improve their experience at work. Are women more vulnerable to
environmental parameters? Christian theology provides women equal status with men (Kategile 2020), however there are traces of androcentric aspects within the Bible. Women’s involvement in development is based on the theological premise that true development must have a holistic
approach towards human development (Onwunta 2009). However, Sibani (2017) stated that the role of God or a creator of a religion, is always taken by a male and a woman’s place is in the household. The article conducts a comprehensive analysis of the literature on the various behavioural adaptation mechanisms used by kitchen staff to cope with heat exposure at work.
Thermal tolerance variations are becoming more pronounced because of ethnicity and cultural differences. Health interventions and enhanced work performance are important objectives of workplace safety. Regulated heat in the workplace can be factored into the theory concerning the
relationship between gender differences and contextual components. This would increase female food service workers’ understanding of thermal comfort, which is beneficial to productivity efficiency, worker satisfaction and well-being of workers.
Keywords: heat exposure; acclimatisation; heat illness; female worker; heat adaptation; behavioural adaptation.
understand the magnitude of the danger they face. Cooking is considered a safe occupation, but hazards certainly do exist and can represent a risk to the health and safety of the workers.
Controls can be established to reduce the risk of illness. To attract and retain workers, the food service business must provide a good quality of life.
Contribution: The study suggests how female workers in the catering establishments can adjust their behaviour to improve their experience at work. Are women more vulnerable to
environmental parameters? Christian theology provides women equal status with men (Kategile 2020), however there are traces of androcentric aspects within the Bible. Women’s involvement in development is based on the theological premise that true development must have a holistic
approach towards human development (Onwunta 2009). However, Sibani (2017) stated that the role of God or a creator of a religion, is always taken by a male and a woman’s place is in the household. The article conducts a comprehensive analysis of the literature on the various behavioural adaptation mechanisms used by kitchen staff to cope with heat exposure at work.
Thermal tolerance variations are becoming more pronounced because of ethnicity and cultural differences. Health interventions and enhanced work performance are important objectives of workplace safety. Regulated heat in the workplace can be factored into the theory concerning the
relationship between gender differences and contextual components. This would increase female food service workers’ understanding of thermal comfort, which is beneficial to productivity efficiency, worker satisfaction and well-being of workers.
Keywords: heat exposure; acclimatisation; heat illness; female worker; heat adaptation; behavioural adaptation.