Comparison of body temperature, blood pressure, heart rate and cognitive functions of cooks working in different thermal comfort conditions

Objective: This study was conducted to compare the body temperature, blood pressure, heart rate and cognitive functions of cooks working under different thermal comfort conditions. Method: The sample of this comparative descriptive study consisted of total 30 cooks working in the central campus kitchen and hospital kitchen of a university in Antalya. The data of the research is dated july 2023, was obtained by The Heat Stress Exposure Assessment Form, Stroop Test TBAG Form, using the Testo 480 thermal comfort measuring device and measuring physiological parameters of the cooks. Ethics committee, study permits and informed consent of the participants were obtained for the research. Results: Almost all of the cooks stated that their working environment was too hot and this reduced their working efficiency. The most common heat-related health problems were excessive sweating, thirst, irritability and headache. Although there was a significant difference in the thermal comfort conditions of both kitchens according to the measurement time, the thermal comfort values of the hospital kitchen, where air conditioning was active, were found to be significantly better. It was found that the body temperatures of the cooks working in the campus kitchen were significantly higher in all measurements than the cooks working in the hospital kitchen, meanwhile the rate of not completing the Stroop Test in the normal time was just higher. Conclusion: It was determined that, in addition to the cooks' subjective complaints due to heat stress, there were also significant changes in some of their physiological parameters, and that these problems were more prevalent in the campus kitchen, where thermal comfort conditions were worse. In line with these results, it is thought that it would be beneficial to take organizational and individual measures, as well as the necessary engineering measures, so that employees feel the effects of heat stress less. Key words: cook, heat stress, physiological changes, cognitive function, occupational health nurse