Julie A. Ward, MN, RN; A. B. de Castro, PhD, MSN/MPH, RN; Jenny Hsin-Chun Tsai, PhD, ARNP, PMHCNS-BC; Darren Linker, MEd; Lyle Hildahl, FMP, CFBE and Mary E. Miller, MN, RN
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ABSTRACT High levels of youth employment, workplace hazards, and characteristics unique to adolescents contribute to a relatively high incidence of injuries among teens in the restaurant industry. This article discusses the ProSafety model of injury prevention among teen restaurant workers. Through integration with an existing career and technical education program, the ProSafety project seeks to prevent occupational injuries among the teen worker population through classroom safety education and internship skills reinforcement. ProSafety is the product of an innovative collaboration with occupational health nurses, business professionals, educators, and government. Its approach is derived from Social Cognitive Theory, is consistent with key values and strategies of occupational health nurses, and provides lessons for practitioners seeking to reduce occupational injuries in food service or among other populations of adolescent workers. ABOUT THE AUTHORS Ms. Ward is Clinical Instructor; Dr. de Castro is Assistant Professor; and Dr. Tsai is Assistant Professor, University of Washington School of Nursing, Seattle, WA. Mr. Linker is Program Manager, Department of Environmental and Occupational Health Sciences, School of Public Health, University of Washington, Seattle, WA. Mr. Hildahl is Director of Education, Washington Restaurant Association Education Foundation, Olympia, WA. Ms. Miller is occupational health nurse, Teen Worker Supervisor, Washington State Department of Labor and Industries, Tumwater, WA. The authors disclose that they have no significant financial interests in any product or class of products discussed directly or indirectly in this activity. doi:10.3928/08910162-20100127-01 |