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...

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Detalhes bibliográficos
Autores: Martinez-Sanchez, JM, Fenandez, E, Fu, M, Perez-Rios, ABM, Schiaffino, A, Lopez, MJ, Alonso, B, Salto, E, Nebot, M, Borras, JM
Formato: artículo
Estado:Versión publicada
Fecha de publicación:2010
País:España
Recursos: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
Acesso em linha:https://iibsantpau.fundanetsuite.com/Publicaciones/ProdCientif/PublicacionFrw.aspx?id=12725
Access Level:acceso abierto
Palavra-chave:Longitudinal study
Hospitality workers
Questionnaire
Attitudes and expectations
Second-hand smoke
Spanish smoking law
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spelling Changes in hospitality workers' expectations and attitudes after the implementation of the Spanish smoking lawMartinez-Sanchez, JMFenandez, EFu, MPerez-Rios, ABMSchiaffino, ALopez, MJAlonso, BSalto, ENebot, MBorras, JMLongitudinal studyHospitality workersQuestionnaireAttitudes and expectationsSecond-hand smokeSpanish smoking lawObjective: 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.ELSEVIER2010info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttps://iibsantpau.fundanetsuite.com/Publicaciones/ProdCientif/PublicacionFrw.aspx?id=12725Gaceta SanitariaISSN: 02139111ISSNe: 15781283reponame:r-IIB SANT PAU. Repositorio Institucional de Producción Científica del Instituto de Investigación Biomédica Sant Pauinstname:Institut d’Investigació Biomèdica Sant Pau (IIB Sant Pau)Españolinfo:eu-repo/semantics/openAccessoai:iibsantpau.fundanetsuite.com:p127252026-06-14T12:41:47Z
dc.title.none.fl_str_mv Changes in hospitality workers' expectations and attitudes after the implementation of the Spanish smoking law
title Changes in hospitality workers' expectations and attitudes after the implementation of the Spanish smoking law
spellingShingle Changes in hospitality workers' expectations and attitudes after the implementation of the Spanish smoking law
Martinez-Sanchez, JM
Longitudinal study
Hospitality workers
Questionnaire
Attitudes and expectations
Second-hand smoke
Spanish smoking law
title_short Changes in hospitality workers' expectations and attitudes after the implementation of the Spanish smoking law
title_full Changes in hospitality workers' expectations and attitudes after the implementation of the Spanish smoking law
title_fullStr Changes in hospitality workers' expectations and attitudes after the implementation of the Spanish smoking law
title_full_unstemmed Changes in hospitality workers' expectations and attitudes after the implementation of the Spanish smoking law
title_sort Changes in hospitality workers' expectations and attitudes after the implementation of the Spanish smoking law
dc.creator.none.fl_str_mv Martinez-Sanchez, JM
Fenandez, E
Fu, M
Perez-Rios, ABM
Schiaffino, A
Lopez, MJ
Alonso, B
Salto, E
Nebot, M
Borras, JM
author Martinez-Sanchez, JM
author_facet Martinez-Sanchez, JM
Fenandez, E
Fu, M
Perez-Rios, ABM
Schiaffino, A
Lopez, MJ
Alonso, B
Salto, E
Nebot, M
Borras, JM
author_role author
author2 Fenandez, E
Fu, M
Perez-Rios, ABM
Schiaffino, A
Lopez, MJ
Alonso, B
Salto, E
Nebot, M
Borras, JM
author2_role author
author
author
author
author
author
author
author
author
dc.subject.none.fl_str_mv Longitudinal study
Hospitality workers
Questionnaire
Attitudes and expectations
Second-hand smoke
Spanish smoking law
topic Longitudinal study
Hospitality workers
Questionnaire
Attitudes and expectations
Second-hand smoke
Spanish smoking law
description 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.
publishDate 2010
dc.date.none.fl_str_mv 2010
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv https://iibsantpau.fundanetsuite.com/Publicaciones/ProdCientif/PublicacionFrw.aspx?id=12725
url https://iibsantpau.fundanetsuite.com/Publicaciones/ProdCientif/PublicacionFrw.aspx?id=12725
dc.language.none.fl_str_mv Español
language_invalid_str_mv Español
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.publisher.none.fl_str_mv ELSEVIER
publisher.none.fl_str_mv ELSEVIER
dc.source.none.fl_str_mv Gaceta Sanitaria
ISSN: 02139111
ISSNe: 15781283
reponame:r-IIB SANT PAU. Repositorio Institucional de Producción Científica del Instituto de Investigación Biomédica Sant Pau
instname:Institut d’Investigació Biomèdica Sant Pau (IIB Sant Pau)
instname_str Institut d’Investigació Biomèdica Sant Pau (IIB Sant Pau)
reponame_str r-IIB SANT PAU. Repositorio Institucional de Producción Científica del Instituto de Investigación Biomédica Sant Pau
collection r-IIB SANT PAU. Repositorio Institucional de Producción Científica del Instituto de Investigación Biomédica Sant Pau
repository.name.fl_str_mv
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