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Related Experiment Videos

[In Process Citation].

Annie Biron1, Marie Marquis1

  • 1a Département de nutrition, Université de Montréal, Montréal, Canada.

Canadian Journal of Dietetic Practice and Research : a Publication of Dietitians of Canada = Revue Canadienne De La Pratique Et De La Recherche En Dietetique : Une Publication Des Dietetistes Du Canada
|June 13, 2015
PubMed
Summary

Quebec nutrition students perceive limited professional recognition and opportunities, with practicums significantly shaping their views on the future of dietetics. Developing leadership skills is crucial for future dietitians.

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Area of Science:

  • Nutrition Science
  • Professional Development
  • Qualitative Research

Background:

  • Student perceptions of the nutrition profession are vital for future workforce planning.
  • Understanding these perceptions can identify areas for curriculum and training improvement.

Purpose of the Study:

  • To examine Quebec nutrition students' perceptions of their profession's future.
  • To analyze critical incidents reported by graduating nutrition students.

Main Methods:

  • Qualitative study using the critical incident technique.
  • Electronic questionnaire distributed to 158 graduating nutrition students in Quebec.
  • Thematic analysis of reported incidents using Excel for data synthesis.

Main Results:

  • Positive incidents involved professional/client recognition and understanding of the profession's scope.
  • Negative incidents highlighted lack of recognition, limited opportunities, and work condition challenges.
  • Most critical incidents occurred during practical training (practicums).

Conclusions:

  • Developing leadership competencies is essential for dietitians to integrate into care teams and public health.
  • Practicum experiences significantly influence students' professional image and future outlook.