A pilot worksite nutrition intervention improves firefighter diets and reduces body weight: results from the Firefighter Food Intervention, Research and Evaluation study (379.8)

Abstract

Over 80% of firefighters are classified as overweight or obese and the primary cause of on‐duty death is heart attacks. Previous programs designed to improve the health of firefighters have primarily focused on physical activity. Firefighters from eight fire stations across Maryland (six intervention (n=90), two control (n=25)) enrolled in a novel quasi‐experimental six‐month worksite nutrition intervention based on an analytic framework for worksite interventions suggested by the Task Force on Community Preventive Services. Monthly sessions at intervention stations included nutrition presentations and cooking demonstrations. Kitchen equipment, resource libraries, and vending machine recommendations were provided to improve station food environments, and discounts on healthier options at local restaurants were negotiated. 87% of intervention participants tried a new food or food preparation method and 71% reported changes in their home food environments. Preliminary results suggest statistically significant improvements in total caloric intake, percent empty calories, weight and percent body fat, and advancement through the Stages of Change for recommended dietary behaviors. These results suggest myriad physical, behavioral and environmental improvements which extend beyond individual fire stations. This pilot intervention can inform future worksite interventions to combat obesity.Grant Funding Source: Supported by Dept Homeland Security, FEMA's Assistance to Firefighters Grant Prgm, EMW‐2007‐FP‐01040