Level of knowledge, attitude, and risk perception towards the practice of using the repeatedly heated cooking oil among roadside hawker stall / Farah Aqila Mohd Sujang

Frying method is widely used to create a good taste, texture, and colour which lead to a better presentation of food. Unfortunately, the usage of repeatedly cooking oil can affect consumers' health which includes cancer, liver and kidney problem, nerves system damage and other serious disease....

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Main Author:	Mohd Sujang, Farah Aqila
Format:	Thesis
Language:	English
Published:	2016
Online Access:	https://ir.uitm.edu.my/id/eprint/77479/1/77479.pdf
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id	my-uitm-ir.77479
record_format	uketd_dc
spelling	my-uitm-ir.774792023-05-18T07:04:48Z Level of knowledge, attitude, and risk perception towards the practice of using the repeatedly heated cooking oil among roadside hawker stall / Farah Aqila Mohd Sujang 2016 Mohd Sujang, Farah Aqila Frying method is widely used to create a good taste, texture, and colour which lead to a better presentation of food. Unfortunately, the usage of repeatedly cooking oil can affect consumers' health which includes cancer, liver and kidney problem, nerves system damage and other serious disease. Thus, this study was conducted to identify the relationship between knowledge, attitude and risk perception towards the practice of using repeatedly heated cooking oil among roadside food hawker in Shah Alam. In addition, it was to determine the most influential factor among the independent variables. A descriptive research design was employed by using quantitative approach with a structured questionnaire that being collected using drop off-pick up method. A cross sectioned study involving 217 respondents was conducted in September until November 2015. The collected data was analyzed using SPSS version 21. The Pearson Correlation based on P 2016 Thesis https://ir.uitm.edu.my/id/eprint/77479/ https://ir.uitm.edu.my/id/eprint/77479/1/77479.pdf text en public masters Universiti Teknologi MARA (UiTM) Faculty of Hotel and Tourism Management Mat Isa, Zuraini
institution	Universiti Teknologi MARA
collection	UiTM Institutional Repository
language	English
advisor	Mat Isa, Zuraini
description	Frying method is widely used to create a good taste, texture, and colour which lead to a better presentation of food. Unfortunately, the usage of repeatedly cooking oil can affect consumers' health which includes cancer, liver and kidney problem, nerves system damage and other serious disease. Thus, this study was conducted to identify the relationship between knowledge, attitude and risk perception towards the practice of using repeatedly heated cooking oil among roadside food hawker in Shah Alam. In addition, it was to determine the most influential factor among the independent variables. A descriptive research design was employed by using quantitative approach with a structured questionnaire that being collected using drop off-pick up method. A cross sectioned study involving 217 respondents was conducted in September until November 2015. The collected data was analyzed using SPSS version 21. The Pearson Correlation based on P
format	Thesis
qualification_level	Master's degree
author	Mohd Sujang, Farah Aqila
spellingShingle	Mohd Sujang, Farah Aqila Level of knowledge, attitude, and risk perception towards the practice of using the repeatedly heated cooking oil among roadside hawker stall / Farah Aqila Mohd Sujang
author_facet	Mohd Sujang, Farah Aqila
author_sort	Mohd Sujang, Farah Aqila
title	Level of knowledge, attitude, and risk perception towards the practice of using the repeatedly heated cooking oil among roadside hawker stall / Farah Aqila Mohd Sujang
title_short	Level of knowledge, attitude, and risk perception towards the practice of using the repeatedly heated cooking oil among roadside hawker stall / Farah Aqila Mohd Sujang
title_full	Level of knowledge, attitude, and risk perception towards the practice of using the repeatedly heated cooking oil among roadside hawker stall / Farah Aqila Mohd Sujang
title_fullStr	Level of knowledge, attitude, and risk perception towards the practice of using the repeatedly heated cooking oil among roadside hawker stall / Farah Aqila Mohd Sujang
title_full_unstemmed	Level of knowledge, attitude, and risk perception towards the practice of using the repeatedly heated cooking oil among roadside hawker stall / Farah Aqila Mohd Sujang
title_sort	level of knowledge, attitude, and risk perception towards the practice of using the repeatedly heated cooking oil among roadside hawker stall / farah aqila mohd sujang
granting_institution	Universiti Teknologi MARA (UiTM)
granting_department	Faculty of Hotel and Tourism Management
publishDate	2016
url	https://ir.uitm.edu.my/id/eprint/77479/1/77479.pdf
_version_	1783736155662974976

Level of knowledge, attitude, and risk perception towards the practice of using the repeatedly heated cooking oil among roadside hawker stall / Farah Aqila Mohd Sujang

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