Cubital fossa is the site where the venous accesses are frequently made. Superficial veins at this site display variations in their pattern among different populations. Knowledge of different venous pattern in the cubital fossa is important for diagnostic, surgical and therapeutic procedures. The purpose of this study was to report variations of the cubital superficial vein patterns in the southern Ethiopian subjects. An institution based cross-sectional study design was employed among 401 randomly selected patients presented at the triage room of Arba Minch General Hospital from January 15 to February 15, 2021. A questionnaire was used to collect socio-demographic data and images of the common and variant superficial venous patterns were recorded. Descriptive statistical analysis was performed. P<0.05 was considered as statistical significance. In the present study, a total of 802 cubital fossae from 401 study participants were examined. Five patterns of superficial veins were identified. Type 2 was the most common pattern and observed in 55.0% of cubital fossae (42.1% right and 67.8% left cubital fossae). The least common, type 5 variant was detected in 2.6% cubital fossae (2.7% right and 2.5% left). Statistically significant association based on sex and laterality was noted. The current study concluded that type 2 and type 3 patterns were more frequent superficial venous patterns in the cubital fossa and more common in males than female. Awareness of these uncommon cubital venous patterns and their incidence is very useful for those performing venipuncture or venisection especially under emergency conditions.

Background: Occupational heat stress caused by excessive environmental heat gain disrupts thermoregulatory mechanisms and harm workers' health and productivity. Kitchens are known for their thermal risks; however, research on heat stress in kitchen is limited. This study aimed to bridge this knowledge gap by assessing, the prevalence of heat-stress-related symptoms, and associated factors among kitchen workers in Gondar City, Ethiopia. Methods: This institutional-based cross-sectional study (April to June 2023) evaluated heat stress among hospitality kitchen workers in Ethiopia. Heat exposure was measured using hygrometers. A simple random sample of 605 participants completed a survey and data was exported to Statistical Package for Social Science version 26. To assess strength and direction an adjusted odds ratio with 95% confidence interval (CI) was employed. A p-value of less than 0.05 was utilized to identify significant associations. Results: Over the last 6 months 67.1% (95% CI: 63.0, 71.1), of the participants reported heat-stress symptoms. Multivariable analysis revealed that age ≥40 years [AOR: 2.28; 95% CI (1.08, 4.82)], high workload [AOR: 1.89; 95% CI (1.04, 3.49)], poor heat mitigation practice [AOR: 2.39; 95% CI (1.58, 3.59), wood fuel [AOR: 2.60; 95% CI (1.54, 4.40)], improper ventilation [AOR: 3.28; 95% CI (1.56, 6.87)], and higher heat index value [AOR: 2.15; 95% CI (1.35, 3.42)] were factors significatly associated with heat stress related symptoms. Conclusion This study identified a high prevalence of heat–stress-related symptoms among kitchen workers. Mitigation strategies include improved ventilation, cooling, advanced building designs, and heat reduction technologies. Future research should utilize standard heat-stress assessment tools.

Background: Occupational heat stress caused by excessive environmental heat gain disrupts thermoregulatory mechanisms and harm workers' health and productivity. Kitchens are known for their thermal risks; however, research on heat stress in kitchen is limited. This study aimed to bridge this knowledge gap by assessing, the prevalence of heat-stress-related symptoms, and associated factors among kitchen workers in Gondar City, Ethiopia. Methods: This institutional-based cross-sectional study (April to June 2023) evaluated heat stress among hospitality kitchen workers in Ethiopia. Heat exposure was measured using hygrometers. A simple random sample of 605 participants completed a survey and data was exported to Statistical Package for Social Science version 26. To assess strength and direction an adjusted odds ratio with 95% confidence interval (CI) was employed. A p-value of less than 0.05 was utilized to identify significant associations. Results: Over the last 6 months 67.1% (95% CI: 63.0, 71.1), of the participants reported heat-stress symptoms. Multivariable analysis revealed that age ≥40 years [AOR: 2.28; 95% CI (1.08, 4.82)], high workload [AOR: 1.89; 95% CI (1.04, 3.49)], poor heat mitigation practice [AOR: 2.39; 95% CI (1.58, 3.59), wood fuel [AOR: 2.60; 95% CI (1.54, 4.40)], improper ventilation [AOR: 3.28; 95% CI (1.56, 6.87)], and higher heat index value [AOR: 2.15; 95% CI (1.35, 3.42)] were factors significatly associated with heat stress related symptoms. Conclusion This study identified a high prevalence of heat–stress-related symptoms among kitchen workers. Mitigation strategies include improved ventilation, cooling, advanced building designs, and heat reduction technologies. Future research should utilize standard heat-stress assessment tools.

Background: Occupational heat stress caused by excessive environmental heat gain disrupts thermoregulatory mechanisms and harm workers' health and productivity. Kitchens are known for their thermal risks; however, research on heat stress in kitchen is limited. This study aimed to bridge this knowledge gap by assessing, the prevalence of heat-stress-related symptoms, and associated factors among kitchen workers in Gondar City, Ethiopia. Methods: This institutional-based cross-sectional study (April to June 2023) evaluated heat stress among hospitality kitchen workers in Ethiopia. Heat exposure was measured using hygrometers. A simple random sample of 605 participants completed a survey and data was exported to Statistical Package for Social Science version 26. To assess strength and direction an adjusted odds ratio with 95% confidence interval (CI) was employed. A p-value of less than 0.05 was utilized to identify significant associations. Results: Over the last 6 months 67.1% (95% CI: 63.0, 71.1), of the participants reported heat-stress symptoms. Multivariable analysis revealed that age ≥40 years [AOR: 2.28; 95% CI (1.08, 4.82)], high workload [AOR: 1.89; 95% CI (1.04, 3.49)], poor heat mitigation practice [AOR: 2.39; 95% CI (1.58, 3.59), wood fuel [AOR: 2.60; 95% CI (1.54, 4.40)], improper ventilation [AOR: 3.28; 95% CI (1.56, 6.87)], and higher heat index value [AOR: 2.15; 95% CI (1.35, 3.42)] were factors significatly associated with heat stress related symptoms. Conclusion This study identified a high prevalence of heat–stress-related symptoms among kitchen workers. Mitigation strategies include improved ventilation, cooling, advanced building designs, and heat reduction technologies. Future research should utilize standard heat-stress assessment tools.

Background: Occupational heat stress caused by excessive environmental heat gain disrupts thermoregulatory mechanisms and harm workers' health and productivity. Kitchens are known for their thermal risks; however, research on heat stress in kitchen is limited. This study aimed to bridge this knowledge gap by assessing, the prevalence of heat-stress-related symptoms, and associated factors among kitchen workers in Gondar City, Ethiopia. Methods: This institutional-based cross-sectional study (April to June 2023) evaluated heat stress among hospitality kitchen workers in Ethiopia. Heat exposure was measured using hygrometers. A simple random sample of 605 participants completed a survey and data was exported to Statistical Package for Social Science version 26. To assess strength and direction an adjusted odds ratio with 95% confidence interval (CI) was employed. A p-value of less than 0.05 was utilized to identify significant associations. Results: Over the last 6 months 67.1% (95% CI: 63.0, 71.1), of the participants reported heat-stress symptoms. Multivariable analysis revealed that age ≥40 years [AOR: 2.28; 95% CI (1.08, 4.82)], high workload [AOR: 1.89; 95% CI (1.04, 3.49)], poor heat mitigation practice [AOR: 2.39; 95% CI (1.58, 3.59), wood fuel [AOR: 2.60; 95% CI (1.54, 4.40)], improper ventilation [AOR: 3.28; 95% CI (1.56, 6.87)], and higher heat index value [AOR: 2.15; 95% CI (1.35, 3.42)] were factors significatly associated with heat stress related symptoms. Conclusion This study identified a high prevalence of heat–stress-related symptoms among kitchen workers. Mitigation strategies include improved ventilation, cooling, advanced building designs, and heat reduction technologies. Future research should utilize standard heat-stress assessment tools.

Background: Occupational heat stress caused by excessive environmental heat gain disrupts thermoregulatory mechanisms and harm workers' health and productivity. Kitchens are known for their thermal risks; however, research on heat stress in kitchen is limited. This study aimed to bridge this knowledge gap by assessing, the prevalence of heat-stress-related symptoms, and associated factors among kitchen workers in Gondar City, Ethiopia. Methods: This institutional-based cross-sectional study (April to June 2023) evaluated heat stress among hospitality kitchen workers in Ethiopia. Heat exposure was measured using hygrometers. A simple random sample of 605 participants completed a survey and data was exported to Statistical Package for Social Science version 26. To assess strength and direction an adjusted odds ratio with 95% confidence interval (CI) was employed. A p-value of less than 0.05 was utilized to identify significant associations. Results: Over the last 6 months 67.1% (95% CI: 63.0, 71.1), of the participants reported heat-stress symptoms. Multivariable analysis revealed that age ≥40 years [AOR: 2.28; 95% CI (1.08, 4.82)], high workload [AOR: 1.89; 95% CI (1.04, 3.49)], poor heat mitigation practice [AOR: 2.39; 95% CI (1.58, 3.59), wood fuel [AOR: 2.60; 95% CI (1.54, 4.40)], improper ventilation [AOR: 3.28; 95% CI (1.56, 6.87)], and higher heat index value [AOR: 2.15; 95% CI (1.35, 3.42)] were factors significatly associated with heat stress related symptoms. Conclusion This study identified a high prevalence of heat–stress-related symptoms among kitchen workers. Mitigation strategies include improved ventilation, cooling, advanced building designs, and heat reduction technologies. Future research should utilize standard heat-stress assessment tools.