Qualitative Assessment of Fire Station Food Environment Using Photovoice

Cardiovascular events are the leading cause of death for on-duty firefighters. Studies evaluating modifiable risk factors to mitigate this outcome nascent. Limited qualitative data suggest fire station food environments “toxic” and demand attention. Further defining objective evaluations environment associated perceptions among firefighters essential development interventions. The study was define using a novel approach. This cross-sectional employed Photovoice document healthfulness four stations within rural Midwest career department. Photos were taken in ‘voice’ researchers. Details surrounding timing, station, shift, location, voice captured each photo. then coded deductively based on criteria selected priori, including presence Healthy Eating Index 2015 (HEI) components dietary quality (DQ) behavioral economics techniques (BET) supporting foods photos. NVivo analysis software used analysis. Descriptive statistics summarized frequency codes photo details. Chi-square compare across Analysis included 40 images. Based preliminary results, there 273 total references. Moderation HEI BET promoting them most frequent codes: low DQ is normal (10.3% references), added sugar (9.9%), convenient (9.2%), attractive (8.8%), saturated fat (8.4%), sodium (8.4%). Adequacy less frequently coded: fruit (1.5%), whole grains (1.8%), dark greens legumes (2.2%). Results confirm existing that support choices. common references normal, attractive, convenient, as well sugar, fat, sodium. least fruits, grains, their promotion. indicates an unhealthy, obesogenic environment. OSU Vice President Research Jumpstart Accelerator Grant.