RESCUE: A Workplace Dietary Intervention for UK Firefighters

Summary

Firefighters may be at increased risk of poor dietary habits due to nature of shift work, extended duty periods, and reliance on food available within fire station environments. Irregular working patterns and limited access to healthy food options during shifts can contribute to poorer dietary intake. Previous research suggests that occupational environments and works schedules can significantly influence food choices and overall nutrition in emergency service personnel (Ramey, 2012; Hughes, 2010). This study is being conducted to assess current dietary behaviours among firefighters and to evaluate changes following participation in the RESCUE (Resilient Eating Strategies for Cancer-Risk in Uniformed Emergency workers) nutrition education programme, a structured intervention designed to improve dietary knowledge and food choices. It will also explore the influence of station-based food provision on dietary intake. The research is important as firefighters face increased occupational health risks, including elevated cancer risk, where diet may play a role in long-term health outcomes. Improving dietary habits in this group may improve health, occupational performance, and reduce the risk of chronic disease. The findings will provide evidence to inform the development of practical, targeted nutrition interventions within fire and rescue services ((IARC), 2010).

Eligibility

Inclusion Criteria:

Wholetime (full-time) operational firefighters employed by Avon Fire \& Rescue Service.

Aged 18 years or over. Able to provide informed consent.

Exclusion Criteria:

Individuals who are not full-time operational firefighters within Avon Fire and Rescue service (e.g. administrative staff, support roles, or part-time on-call firefighters, firefighters from other fire services)

Conditions2

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