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Why would restaurant workers drink more?

Hazardous drinking among restaurant workers Thor Norström (SOFI) Erica Sundin (STAD) Daniel Müller (STAD) Håkan Leifman (CAN). Why would restaurant workers drink more?. Selection Availablility Work stress. 3 research questions pertaining to Swedish restaurant workers.

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Why would restaurant workers drink more?

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  1. Hazardous drinking among restaurant workersThor Norström (SOFI)Erica Sundin (STAD)Daniel Müller (STAD)HåkanLeifman (CAN)

  2. Why would restaurant workers drink more? • Selection • Availablility • Work stress

  3. 3 research questions pertaining to Swedish restaurant workers • (i) What is the prevalence of hazardous drinking? • (ii) How is the consumption of alcohol distributed? • (iii) Does the prevention paradox apply?

  4. Data • Instrument: AUDIT (10 items on risky drinking ) • Participants: restaurant workers who attended a two-day Responsible Beverage Service training in Stockholm during the period October 2008 to December 2009 (N=579). • Control group: a sample representative of the general Swedish population (N=434). • Age span: 18–59 years

  5. Results: 1 Muchhigherprevalencescoring positive on AUDIT inrestaurant workers (OR =7)

  6. Results: 2 No difference between restaurant workers and the general population in the distribution of alcohol consumption (Filled circles = restaurant workers, open circles = general population. X-axis = grams of alcohol per week on a power scale, exponent = 0.3, Y-axis = probit score)

  7. Results: 3 75% of the drinking problems were found in the lower part of the consumption distribution (bottom 90%), which supports the prevention paradox.

  8. Conclusions Restaurant workers comprise a high-risk group with respect to drinking.

  9. Future research Replicate the study on otheroccupationalgroups

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