Diet is an essential element in maintaining the physical condition of firefighters and emergency medical service crews. The purpose of this study was to clarify their nutrient and food intake status through a dietary survey using a photographic recording method and to organize the nutritional issues in terms of occupational health. The results showed that their intake of nutrients and foods during working days when they were dispatched more than once tended to be similar to that reported as the general population in the National Health and Nutrition Survey, showing low intake of energy, dietary fiber, vitamin, and mineral. As future issues, examining the amount of salt intake for preventing heatstroke and the desired timing of dietary intake and napping should be focused on. Future research for harmonizing nutritional issues with system components such as workability, human capability, work conditions, and work environments is warranted.