Changes in hospitality workers' expectations and attitudes after the implementation of the Spanish smoking law
Objective: To assess changes in hospitality workers expectations and attitudes towards the Spanish smoking law before and 2 years after the smoking ban. Methods: We performed a longitudinal study of a cohort (n=431) of hospitality workers in five regions in Spain before the law came into effect and...
| Autores: | , , , , , , , , , |
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| Tipo de recurso: | artículo |
| Estado: | Versión publicada |
| Fecha de publicación: | 2010 |
| País: | España |
| Institución: | Institut d’Investigació Biomèdica Sant Pau (IIB Sant Pau) |
| Repositorio: | r-IIB SANT PAU. Repositorio Institucional de Producción Científica del Instituto de Investigación Biomédica Sant Pau |
| OAI Identifier: | oai:iibsantpau.fundanetsuite.com:p12725 |
| Acceso en línea: | https://iibsantpau.fundanetsuite.com/Publicaciones/ProdCientif/PublicacionFrw.aspx?id=12725 |
| Access Level: | acceso abierto |
| Palabra clave: | Longitudinal study Hospitality workers Questionnaire Attitudes and expectations Second-hand smoke Spanish smoking law |
| Sumario: | Objective: To assess changes in hospitality workers expectations and attitudes towards the Spanish smoking law before and 2 years after the smoking ban. Methods: We performed a longitudinal study of a cohort (n=431) of hospitality workers in five regions in Spain before the law came into effect and 24 months later. Expectations and attitudes towards the ban and knowledge about the effect of second-hand smoke on health were compared before and after the ban. Results: We recruited 431 hospitality workers in the baseline survey and 219 were followed-up 24 months later (overall follow-up rate of 50.8%). The percentage of hospitality workers who knew the law was 79.0% before it was passed and was 94.1% 24 months later (p<0.05). We observed an increase in support to the smoke-free ban in all public places, including bars and restaurants (54.1% to 65.8%; p<0.05). The percentages of support for the current ban, perception of compliance with the ban by employees and customers, and knowledge of the effect of second-hand smoke on health also increased. Conclusions: Knowledge and support to the Spanish smoking law among hospitality workers increased 2 years after the implementation of the ban. (C) 2009 SESPAS. Published by Elsevier Espana, S.L. All rights reserved. |
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