title: [In Process Citation].
abstract: OBJECTIVE
  The main objective is to examine the perception Quebec nutrition students have of the future of the profession based on critical incidents they have reported.
  
  
  METHODS
  An electronic questionnaire was sent to the 158 nutrition students graduating from the three Quebec universities offering a nutrition program. The critical incident technique was chosen as the qualitative method. A theme and subtheme table was devised from the analysis of the incidents and entered into Excel to synthesize the data. Results: Positive incidents were associated with the recognition of other professionals and clients, an understanding of the scope of the profession and related opportunities, and the impact of nutrition interventions. Negative incidents mainly pertained to lack of recognition, competition, the realization that employment opportunities are limited, work conditions, and the ability to assert their roles as dietitians. Most of the incidents reported occurred during practicums.
  
  
  CONCLUSIONS
  Leadership competencies should be developed to help dietitians take their place on care teams and create a space for themselves in the public sphere. Furthermore, practicum experiences are fundamental in the development of the image students have of the profession.
authors.affiliation: a Département de nutrition, Université de Montréal, Montréal, Canada.
authors.forename: Annie
authors.initials: A
authors.lastname: Biron
authors.affiliation: a Département de nutrition, Université de Montréal, Montréal, Canada.
authors.forename: Marie
authors.initials: M
authors.lastname: Marquis
mesh_terms: D000328:Adult; D005260:Female; D006801:Humans; D007857:Leadership; D008297:Male; D052756:Nutritional Sciences / Q000193:education* / Q000639:trends*; D064686:Nutritionists / Q000523:psychology / Q000639:trends*; D010348:Patient Care Team; D010465:Perception; D011792:Quebec; D013334:Students; D011795:Surveys and Questionnaires; D014495:Universities; D055815:Young Adult