Factors Associated with Practicing Tobacco Free Environment among Restaurant Owners and Workers in Kuching, Sarawak

Introduction: The incidence of tobacco-related diseases increasing from time to time, and this alarming phenomenon would ultimately become a significant public health burden. Hence the amendment of the tobacco product regulation by the Ministry of Health recently is firmly a vital step to implement...

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Main Author:	Nur Za'Imah, Zainal
Format:	Thesis
Language:	English English
Published:	2020
Subjects:	GE Environmental Sciences
Online Access:	http://ir.unimas.my/id/eprint/37743/1/NUR%20ZA%27IMAH%20%2824%20pgs%29.pdf http://ir.unimas.my/id/eprint/37743/4/NUR%20ZA%27IMAH%20%28fulltext%29.pdf
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spelling	my-unimas-ir.377432023-04-18T07:24:30Z Factors Associated with Practicing Tobacco Free Environment among Restaurant Owners and Workers in Kuching, Sarawak 2020 Nur Za'Imah, Zainal GE Environmental Sciences Introduction: The incidence of tobacco-related diseases increasing from time to time, and this alarming phenomenon would ultimately become a significant public health burden. Hence the amendment of the tobacco product regulation by the Ministry of Health recently is firmly a vital step to implement to extend the protection from the exposure of second-hand smoke. Therefore, the study aimed to assess the current situation of practicing smoke-free restaurants and factors associated with it. Methods: This cross-sectional study was conducted among 308 restaurant owners, managers, and workers in Kuching city. A multistage random sampling technique was followed in this study. A self-administered structured questionnaire consisted of sociodemographic characteristics, personal smoking status, knowledge on smoking free policy, health and environmental effect of second-hand smoke, attitude and support towards the tobacco-free restaurant. However, data on practicing smoke-free restaurant were collected by observation checklist. Result: Among the respondents, 42.2% had a good knowledge of tobacco-free policy and law. About 46.8% and 58.0% of the respondents had good knowledge about the health and environmental effect of second-hand smoke, respectively. The level of attitude and support towards tobaccofree restaurant was 49.0% and 45.8%. However, about 68.2% of the restaurants were practiced tobacco-free environment. This study revealed that there was a significant association between type of restaurant, number of smokers in the family, level of knowledge about smoke-free legislation, support with the practice . of tobacco-free restaurant. The respondents who worked at the coffee shop, and they came from nonsmoker families, respondents with high knowledge about smoke-free policy and support towards ban smoking more likely to practice tobacco-free restaurants. Conclusion: Despite the low level of knowledge about smoke-free legislation, attitude and support towards tobacco-free restaurant among more than half of respondents, the level of practice of ban smoking in the restaurant consider high about 68.2%. Therefore the government needs to increase awareness and educate the public regarding knowledge of smoke free policy and second-hand smoke to gain support and compliance from the community. Universiti Malaysia Sarawak (UNIMAS) 2020 Thesis http://ir.unimas.my/id/eprint/37743/ http://ir.unimas.my/id/eprint/37743/1/NUR%20ZA%27IMAH%20%2824%20pgs%29.pdf text en public http://ir.unimas.my/id/eprint/37743/4/NUR%20ZA%27IMAH%20%28fulltext%29.pdf text en validuser masters Universiti Malaysia Sarawak (UNIMAS) Faculty of Medicine and Health Sciences
institution	Universiti Malaysia Sarawak
collection	UNIMAS Institutional Repository
language	English English
topic	GE Environmental Sciences
spellingShingle	GE Environmental Sciences Nur Za'Imah, Zainal Factors Associated with Practicing Tobacco Free Environment among Restaurant Owners and Workers in Kuching, Sarawak
description	Introduction: The incidence of tobacco-related diseases increasing from time to time, and this alarming phenomenon would ultimately become a significant public health burden. Hence the amendment of the tobacco product regulation by the Ministry of Health recently is firmly a vital step to implement to extend the protection from the exposure of second-hand smoke. Therefore, the study aimed to assess the current situation of practicing smoke-free restaurants and factors associated with it. Methods: This cross-sectional study was conducted among 308 restaurant owners, managers, and workers in Kuching city. A multistage random sampling technique was followed in this study. A self-administered structured questionnaire consisted of sociodemographic characteristics, personal smoking status, knowledge on smoking free policy, health and environmental effect of second-hand smoke, attitude and support towards the tobacco-free restaurant. However, data on practicing smoke-free restaurant were collected by observation checklist. Result: Among the respondents, 42.2% had a good knowledge of tobacco-free policy and law. About 46.8% and 58.0% of the respondents had good knowledge about the health and environmental effect of second-hand smoke, respectively. The level of attitude and support towards tobaccofree restaurant was 49.0% and 45.8%. However, about 68.2% of the restaurants were practiced tobacco-free environment. This study revealed that there was a significant association between type of restaurant, number of smokers in the family, level of knowledge about smoke-free legislation, support with the practice . of tobacco-free restaurant. The respondents who worked at the coffee shop, and they came from nonsmoker families, respondents with high knowledge about smoke-free policy and support towards ban smoking more likely to practice tobacco-free restaurants. Conclusion: Despite the low level of knowledge about smoke-free legislation, attitude and support towards tobacco-free restaurant among more than half of respondents, the level of practice of ban smoking in the restaurant consider high about 68.2%. Therefore the government needs to increase awareness and educate the public regarding knowledge of smoke free policy and second-hand smoke to gain support and compliance from the community.
format	Thesis
qualification_level	Master's degree
author	Nur Za'Imah, Zainal
author_facet	Nur Za'Imah, Zainal
author_sort	Nur Za'Imah, Zainal
title	Factors Associated with Practicing Tobacco Free Environment among Restaurant Owners and Workers in Kuching, Sarawak
title_short	Factors Associated with Practicing Tobacco Free Environment among Restaurant Owners and Workers in Kuching, Sarawak
title_full	Factors Associated with Practicing Tobacco Free Environment among Restaurant Owners and Workers in Kuching, Sarawak
title_fullStr	Factors Associated with Practicing Tobacco Free Environment among Restaurant Owners and Workers in Kuching, Sarawak
title_full_unstemmed	Factors Associated with Practicing Tobacco Free Environment among Restaurant Owners and Workers in Kuching, Sarawak
title_sort	factors associated with practicing tobacco free environment among restaurant owners and workers in kuching, sarawak
granting_institution	Universiti Malaysia Sarawak (UNIMAS)
granting_department	Faculty of Medicine and Health Sciences
publishDate	2020
url	http://ir.unimas.my/id/eprint/37743/1/NUR%20ZA%27IMAH%20%2824%20pgs%29.pdf http://ir.unimas.my/id/eprint/37743/4/NUR%20ZA%27IMAH%20%28fulltext%29.pdf
_version_	1783728489270083584

Factors Associated with Practicing Tobacco Free Environment among Restaurant Owners and Workers in Kuching, Sarawak

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