A Study on Comparison of Anthropometrics of Food Handlers from Different Food Service Establishments in Cochin, Kerala, India

Bulbin Jose  | Meera Raman

Food handler | height

Vol: 4; Iss: 8; Aug 18 | ISSN: 2454-5422

Background: Food handlers are involved in manufacturing, producing, collecting, extracting, processing, transporting, delivering, thawing or preserving food.

Aim: To compare the anthropometric parameters of different categories food handlers with respect to type of food service establishments

Methods: Anthropometric methods were used in the study with two basic variables (height and weight) and single variables such as (Body Mass Index / BMI) were utilized. All the anthropometrics were taken following standard techniques.

Results: The worst value of BMI is seen in the workers of food processing units, hospital kitchens, railway canteens and bakery. In addition, food processing unit workers have the worst BMI score. Thus from the above table, it could be observed that obesity is seen in the workers of food processing units, hospital kitchens, railway canteens and bakery; also the BMI is normal among workers of star hotels, A/C hotels, non A/C hotels and street vendors.

Conclusion: The present study shows deviation in the anthropometric measurement in food handlers from various food service establishments.