背景：消防人員的健康狀況對工作表現和生活品質有重大影響。然而，消防工作的特性使飲食行為面臨挑戰。健康信念模式（Health Belief Model, HBM）是解釋健康行為的重要理論框架，適用於探討消防人員的飲食行為。
目的：本研究旨在探討影響新北市政府消防局外勤消防人員健康飲食行為的相關因素，特別聚焦於健康信念模式構面中的變項，如自覺罹患性、自覺嚴重性及飲食行為障礙，為制定改善策略提供科學依據。
方法：本研究採橫斷式調查設計，以新北市政府消防局的消防人員為母體。根據Krejcie與Morgan（1970）的抽樣標準，計算樣本數為360人，最終實際回收481份有效問卷。調查工具為自擬線上問卷，涵蓋人口學資料、健康信念模式構面及健康飲食行為。
結果：在481名消防人員中，九成為男性，年齡集中於31-40歲，六成的BMI顯示過重，近兩成罹患慢性疾病。約四成受訪者認為自己在未來一年內可能罹患慢性疾病，其中七成擔心消化道問題。九成受訪者認為勤務繁忙阻礙了健康飲食，六成提到經濟因素也是障礙。近八成認為，若工作場所提供健康飲食，將增加其選擇健康飲食的意願。健康飲食行為平均得分為22分，受訪者多數在進食時看電視或電腦，九成無法做到細嚼慢嚥，且經常缺乏水果攝取，習慣用食物慶祝。結果顯示，慢性疾病自覺罹患性、慢性疾病自覺嚴重性及健康飲食自覺障礙與健康飲食行為呈顯著負相關。
結論：消防人員的健康飲食行為受工作特性、個人信念及環境因素的顯著影響。改善其飲食行為需提供健康飲食選擇，減少勤務對飲食的阻礙，並加強健康飲食教育。未來的介入措施應根據各大隊的特性進行調整，特別關注自覺罹患性及婚姻狀況等因子對健康飲食行為的影響。

Background: The health status of firefighters has a significant impact on their job performance and quality of life. However, the demanding nature of their work presents considerable challenges to maintaining healthy dietary behaviors.
Objective: This study aimed to investigate the factors influencing the healthy eating behaviors of frontline firefighters in the New Taipei City Fire Department, with a particular focus on variables from the Health Belief Model (HBM), such as perceived susceptibility, perceived severity, and dietary barriers, to develop strategies for promoting healthy eating behaviors.
Methods: This cross-sectional study used Krejcie and Morgan's (1970) sampling standards to calculate a sample size of 360. However, 481 valid responses were ultimately collected. The survey instrument was a self-designed online questionnaire titled "Factors Related to Firefighters' Healthy Eating," which included demographic information, Health Belief Model (HBM) variables, and healthy eating behaviors.
Results: Among the 481 firefighters, 90% were male, and the age group was concentrated between 31-40 years. Sixty percent had a BMI indicating overweight, and nearly 20% had chronic diseases. Around 40% of respondents believed that they might develop a chronic disease within the next year, with 70% of them worrying about digestive problems. Ninety percent of respondents felt that busy work schedules hindered healthy eating, and 60% mentioned that economic factors were also a barrier. Nearly 80% believed that if their workplace provided healthy food options, it would increase their willingness to choose healthy eating. The average score for healthy eating behavior was 22, with most respondents watching TV or using a computer while eating. Ninety percent were unable to chew their food slowly and thoroughly, frequently lacked fruit intake, and had a habit of celebrating with food. The results showed that perceived susceptibility to chronic disease, perceived severity of chronic disease, and perceived barriers to healthy eating were significantly negatively correlated with healthy eating behaviors.
Conclusion: Improving firefighters' healthy eating behaviors requires providing more healthy food options, minimizing the impact of busy work schedules on meal preparation, and enhancing education on healthy eating. Special attention should be given to addressing the influence of perceived susceptibility and marital status on their dietary habits.

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