Young Adult Food Service Workers: Alcohol Use & Risk

青年食品服务人员：饮酒

基本信息

批准号：
7456607
负责人：
Genevieve Marie Ames
金额：
$ 40.19万
依托单位：
PACIFIC INSTITUTE FOR RES AND EVALUATION
依托单位国家：
美国
项目类别：
财政年份：
2005
资助国家：
美国
起止时间：
2005-08-01 至 2010-06-30
项目状态：
已结题

来源：
https://reporter.nih.gov/project-details/7456607
关键词：
Absenteeism Address Age Alcohol abuse Alcohol consumption Alcohols Area Behavior Behavioral Belief Categories Characteristics Complement Development Drug abuse Elements Employee Ethnic Origin Ethnography Expectancy Family Food Food Services Gender Goals Guidelines Head Health Heavy Drinking Household Individual Industry Injury Interview Lead Literature Methods Modeling Numbers Occupational Occupations Pattern Policies Population Pre-Par Prevalence Prevention Prevention program Procedures Psychosocial Factor Public Health Rate Reporting Research Research Design Research Methodology Research Personnel Restaurants Risk Risk Factors Ritual compulsion Role Services Site Social Controls Social Problems Staging Stress Surveys Theoretical model United States Work Workplace alcohol availability alcohol related problem cohort college drinking instrument programs role model social social group theories young adult

项目摘要

DESCRIPTION (provided by applicant): The overall goal of this study is to gain an understanding of the influence of the workplace on patterns of alcohol use, and resulting problems, among young adults in the restaurant industry, a food service work force at high risk for alcohol-related problems. We seek to identify specific characteristics of occupational culture, in combination with personal backgrounds that put young adults at risk for heavier and problematic drinking. We address this goal with the following objectives: (1) to estimate the prevalence of alcohol use patterns and alcohol problems in this workforce, both work-related and non-work-related; (2) to investigate effects of alcohol use patterns on health and social problems (e.g., absenteeism, injuries, hangovers) both at work and generally; (3) to examine drinking in relation to individuals' personal background characteristics (gender, ethnicity, age, family, kinship, and social group drinking); (4) to analyze the relationship between work environment and alcohol use, with a focus on major conceptual areas of social control (e.g., relevant policies, procedures for enforcement, visibility, and mobility), availability (social and physical access to alcohol), and stress factors; and (5) to assess the impact of characteristics of restaurant culture (including specific cultural factors such as rituals, role modeling and drinking groups) on normative beliefs, expectancies and behaviors in the domain of alcohol use. To meet our study goals, we shall conduct mixed-method research with randomly selected young adults working in kitchen, wait staff, bussing and bartending roles in Applebee's chain restaurants found throughout the United States. The research design calls for a 5-year study using multiple methods and research stages including: (1) 100 ethnographic interviews and on-site observations to assess research objectives in the context of work cultures, and (2) a survey conducted with 1200 randomly selected employees to assess prevalence and correlates of drinking practices and related problems; these correlates would include such elements of our conceptual model as policy, availability, and stress. The findings from this project will provide a better understanding of characteristics of work environments that influence drinking patterns and problems of young adults in the food service industry. The study will provide guidelines for the development of culturally relevant prevention programs.

描述（由申请人提供）：本研究的总体目标是了解工作场所对餐饮业年轻人（高风险食品服务劳动力）的饮酒模式的影响以及由此产生的问题针对与酒精相关的问题。我们寻求结合个人背景来确定职业文化的具体特征，这些特征使年轻人面临酗酒和酗酒的风险。我们通过以下目标来实现这一目标：（1）估计该劳动力（包括工作相关和非工作相关）中酒精使用模式和酒精问题的流行程度； (2) 调查饮酒模式对工作中和一般情况下的健康和社会问题（例如缺勤、受伤、宿醉）的影响； (3) 考察饮酒与个人个人背景特征（性别、民族、年龄、家庭、亲属、社会群体饮酒）的关系； (4) 分析工作环境与饮酒之间的关系，重点关注社会控制的主要概念领域（例如相关政策、执行程序、可见性和流动性）、可用性（社会和身体上获得酒精的机会），和压力因素； (5) 评估餐厅文化特征（包括特定文化因素，如仪式、角色榜样和饮酒群体）对饮酒领域规范信念、期望和行为的影响。为了实现我们的研究目标，我们将随机选择在美国各地 Applebee 连锁餐厅的厨房、服务员、公交车和调酒师工作的年轻人，进行混合方法研究。研究设计要求进行为期 5 年的研究，采用多种方法和研究阶段，包括：(1) 100 次民族志访谈和现场观察，以评估工作文化背景下的研究目标，以及 (2) 对 1200 名随机参与者进行的调查选定员工来评估饮酒习惯和相关问题的流行程度和相关性；这些相关性将包括我们概念模型中的政策、可用性和压力等要素。该项目的研究结果将有助于更好地了解影响餐饮模式的工作环境特征以及食品服务行业年轻人的问题。该研究将为制定与文化相关的预防计划提供指导。