The purpose of this project was to create a scientific evidenced based nutrition curriculum specifically designed for firefighters. This nutrition curriculum was created to fulfill the Orange County Fire Authority's expressed need for assistance in promoting optimal firefighter nutrition and health. The goals of this project were to provide firefighters with the knowledge, motivation, and skills needed to succeed in the pursuit of a healthy dietary lifestyle as well as promote a healthy eating environment and culture in fire stations. This curriculum promotes nutritional dietary practices through instruction, competition, demonstrations, and other interactive learning modules.
Curriculum sessions were designed specifically to reduce cardiovascular disease risk among firefighters, a population research shows have a significant risk of on duty cardiovascular events or heart attacks. Along with decreasing cardiovascular disease, this curriculum focused on increasing the health of firefighter's lunchtime meal. The curriculum sessions are organized as PowerPoint presentations to be taught by a nutrition or health professional. During each session, participants are provided with handouts and tasks in order to facilitate integrated learning and positive dietary behavior change. Evaluation tools for the curriculum were created in order to be used to evaluated the nutrition knowledge and dietary behavior change of the curriculum's participants.
|Advisor:||Frank, Gail C.|
|Commitee:||Choi, BongKyoo, Gray, Virginia|
|School:||California State University, Long Beach|
|Department:||Family and Consumer Sciences|
|School Location:||United States -- California|
|Source:||MAI 53/06M(E), Masters Abstracts International|
|Subjects:||Occupational health, Nutrition, Health education|
|Keywords:||Firefighter health, Occupational wellness|
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