A firehouse is powered by food. Students from George Mason University College of Public Health's nutrition program put their classroom lessons and skills into practice at the City of Fairfax Fire Department's Fire Station 33. The students prepared nutritious meals during three different shifts at the firehouse. The meals, including a Green Chili Turkey Chili, had to meet specific requirements to fuel firefighters' performance.  

“The meal preparation is 100 percent student-led, and it has to be a completely original and healthy recipe suitable for the firefighters’ needs,” said Sapna Batheja, program director and an assistant professor of nutrition. 

In their research, the students found that cardiovascular disease is one of the largest issues facing the American population, especially firefighters. “But you can reduce that risk by eating plenty of fresh fruits and vegetables, and supplementing them in any meal that you have,” Marcus Brick, graduate nutrition student, added.