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Preventing falls in restaurants: where the sole meets the floor
  1. Carol W Runyan1,2,3
  1. 1University of North Carolina Injury Prevention Research Center, North Carolina, USA
  2. 2Department of Health Behavior and Health Education, Gillings School of Global Public Health, University of North Carolina, Chapel Hill, North Carolina, USA
  3. 3Department of Pediatrics, School of Medicine, University of North Carolina, Chapel Hill, North Carolina, USA
  1. Correspondence to Dr Carol W Runyan, Injury Prevention Research Center, Suite 500, Bank of America Building, 137 East Franklin Street, Chapel Hill, NC 27599-7505, USA; carol_runyan{at}unc.edu

https://doi.org/10.1136/oem.2010.061812

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    Though the restaurant industry may not be thought of as a high-risk environment in terms of serious or fatal injury, falls are a significant problem, accounting for a substantial share of injuries annually in this industry. As Verma et al1 point out, costs are higher for older than younger workers, even though younger workers comprise a larger share of the workforce. There are long-term and potentially costly consequences for younger and older workers alike.

    The article by Verma et al1 is important in several ways. First, it examines a significant and costly injury problem—falls in restaurants, affecting …

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    Footnotes

    • Linked articles 056218.

    • Funding Centers for Disease Control and Prevention.

    • Competing interests None.

    • Provenance and peer review Commissioned; not externally peer reviewed.

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