The impostor phenomenon (IP) (also known as impostor syndrome) describes high-achieving individuals who, despite their objective successes, fail to internalize their accomplishments and have persistent self-doubt and fear of being exposed as a fraud or impostor. This study aimed to assess the prevalence and predictors of IP within a sample of nutrition and dietetics students and practitioners. An online cross-sectional survey was conducted and utilized a non-random, convenience sampling approach. A total of 1015 students, dietetic interns, and currently practicing and retired registered dietitian nutritionists and nutrition and dietetic technicians registered provided complete responses. IP was assessed with the Clance Impostor Phenomenon Scale (CIPS). Self-reported job satisfaction and well-being were assessed using validated scales. Average CIPS score was 66.0 ± 16.3 (range 22–99), and higher scores indicate more frequent or severe IP experiences. Frequent or intense IP was reported by 64% of survey respondents (n = 655). Older age, greater educational attainment and professional level, and membership in Academy of Nutrition and Dietetics groups were associated with lower IP scores. Greater social media use was associated with higher IP scores. Job satisfaction and overall well-being were inversely correlated with IP (p < 0.001). Findings suggest that IP experiences were common among a majority of nutrition and dietetics students and practitioners surveyed. Additional research and development of preventative strategies and interventions is needed.

Background: Impostor phenomenon (IP) (also known as impostor syndrome) describes high-achieving individuals who, despite their objective successes, fail to internalize their accomplishments and have persistent self-doubt and fear of being exposed as a fraud or impostor. Despite robust literature describing the effects of IP in other health care professions, there is an absence of research within the nutrition and dietetics profession. Objective: To assess the prevalence and predictors of IP within the nutrition and dietetics students and practitioners. Design: An online cross-sectional survey was conducted. Participants/setting: 1,015 students, dietetic interns, and currently practicing and retired nutrition and dietetic technicians registered, and registered dietitian nutritionists provided complete responses. Main outcome measures: Impostor phenomenon was assessed with the Clance Impostor Phenomenon Scale (CIPS). Self-reported Job satisfaction and well-being were assessed using validated scales. Statistical analyses: Descriptive statistics were summarized and reported using frequency counts and percentages. Unadjusted logistic regression models were used to assess the relationship between IP and sociodemographic outcomes, job satisfaction, and well-being. Results: Respondents were primarily female, non-Hispanic White, and practicing dietitians. The average CIPS score was 66.0 ± 16.3 (range 22-99). 64% of survey respondents (n=655) experience intense or frequent IP and 62% (n=628) had a CIPS score ≥62. Older age, educational attainment, professional level, and membership in Academy groups were associated with lower IP scores. Greater Social media use was associated with higher IP scores. Job satisfaction and overall well-being were inversely correlated with impostor phenomenon (p<0.001). Conclusions: Findings from an online survey suggest that a majority of nutrition and dietetics students and practitioners experience IP. Our results reinforce the need to recognize and address this issue by raising awareness, using early prevention methods, and supporting individuals who are younger and/or new to the profession.