Aug 2026· İstanbul Gelişim Üniversitesi sağlık bilimleri dergisi· 0 citations· 26 references
TL;DR
This study shows that artificial intelligence presents both risks and opportunities in the dietitian profession, and draws attention to the fact that professionals should be equipped in terms of knowledge, ethics and digital competence in this transformation process.
Abstract
Aim: Today, the use of artificial intelligence technologies is becoming increasingly common in many areas from health services to nutrition planning. The aim of this study is to explore dietitians' perceptions, experiences, and professional perspectives on the role of artificial intelligence in the field of nutrition.Method: In this qualitative study, online in-depth interviews were conducted with 29 dietitians working in different sectors between March 27 and April 28, 2025. In the interviews lasting 15-20 minutes, a semi-structured topic guide consisting of 10 questions was used. Transcripts were analyzed using the thematic analysis method.Results: Dietitians' statements were evaluated under the themes of (1) professional transformation and the role of artificial intelligence, (2) ethics, trust and professional responsibility, (3) professional competence, education and adaptation, (4) Scientific validity, reliability and personalization. Dietitians evaluated artificial intelligence as a helpful tool that saves time and facilitates routine tasks, but emphasized that human interaction, empathetic communication, and ethical responsibility cannot be replaced by technology. Although it is thought that artificial intelligence will lead to a radical change in the field of nutrition, there are concerns about issues such as patient privacy, ethical values, and lack of scientific evidence.Conclusion: To our knowledge, this is the first study in Türkiye to explore dietitians’ perspectives on artificial intelligence in nutrition. This study shows that artificial intelligence presents both risks and opportunities in the dietitian profession, and draws attention to the fact that professionals should be equipped in terms of knowledge, ethics and digital competence in this transformation process.
It is suggested that professional burnout may represent a relevant issue among dietitians and that AI-based tools are perceived as supportive in optimizing professional tasks.
M. Kozłowska, J. Wyka, D. Dzięcioł· Scientific Reports· 0 citations
This study examined vocational health services students’ perceived knowledge, anxiety, hope, adaptation, and perspectives regarding the use of artificial intelligence in healthcare and evaluated whether these scores differed according to selected individual and health-related characteristics. A cross-sectional, descriptive, and correlational design was used. The study included 174 students enrolled at Batman University Vocational School of Health Services during the 2025–2026 academic year. Data were collected between April and May 2026 using a Personal Information Form and the Knowledge, Attitudes, and Perspectives Scales on the Use of Artificial Intelligence in Healthcare. Descriptive statistics, independent-samples t tests, Pearson correlation analysis, and Cronbach’s alpha coefficients were used. Internal consistency coefficients ranged from 0.777 to 0.897. No statistically significant differences were found according to gender, year of study, chronic illness status, or living arrangement. Students who regularly used medication had higher anxiety scores in the unadjusted analysis; however, this difference did not remain significant after Holm adjustment and was considered exploratory. Positive correlations were identified among all measured dimensions, with the strongest association observed between hope and adaptation. The findings indicate that students’ evaluations of artificial intelligence involve interrelated perceptions of knowledge, anxiety, positive expectations, and educational preparation needs. Healthcare education programs should include structured content addressing the clinical applications, limitations, ethical implications, and critical evaluation of artificial intelligence.
ChatGPT was perceived as a supportive but limited educational tool in Nutrition and Dietetics, demonstrating a dual landscape: while ChatGPT enhanced efficiency in material preparation, instructional planning, and clinical idea generation, participants emphasized concerns about information accuracy, source reliability, limited personalization, and threats to academic integrity.
Hacı Ömer Yılmaz, Emre Duman, Kezban Şahin-Demirci· Journal of NutriLife· 0 citations
Assessment of patients’ perceptions of the integration of Artificial Intelligence in healthcare and its impact on the doctor–patient relationship and participants’ trust, comfort, and concerns toward AI use found comfort and trust in AI are significantly affected by factors such as gender and digital literacy.
Faten M. Rabie, Youmna Mamdouh, Rama Ah. Alabadd et al.· PAIN, JOINTS, SPINE· 0 citations
Background/Objectives Technological advancements in Saudi Arabia have influenced healthcare delivery, including clinical nutrition practice. This study examined the impact of digital nutrition tools on clinical dietitians' work, focusing on perceived benefits, challenges, and experiences with technology integration. Methods A mixed-methods design was employed. Quantitative data were collected through a self-developed online survey of senior clinical nutrition students, interns, and practicing clinical dietitians (n = 272). Qualitative data were obtained via semi-structured online interviews with 10 participants. Surveys assessed tool usage, perceived benefits, and challenges, while interviews explored participants' experiences in depth. Quantitative data were analyzed using descriptive statistics, and qualitative data were examined using Braun and Clarke's reflexive thematic analysis to ensure rigor, credibility, and cultural relevance. Results Survey participants were predominantly female, Saudi nationals with bachelor's degrees in clinical nutrition and 1 to 5 years of professional experience. Respondents generally agreed on the usefulness of digital tools; however, perceived barriers differed significantly by educational level (p = 0.047) and professional role (p = 0.037), whereas perceived benefits did not differ significantly across either variable (p > 0.05). Qualitative interviews indicated that digital tools supported efficiency, accuracy, and patient care. Four main themes emerged: technology as a catalyst for efficiency, risks of overreliance, cultural and systemic gaps, and emerging interest in artificial intelligence (AI), including general-purpose tools and specialized clinical AI platforms for dietary assessment and food recognition, with variable participant ability to distinguish between the two. Concerns included application reliability and the need to maintain manual calculation skills. Conclusions Digital nutrition tools can facilitate aspects of clinical practice, including workflow and patient care. However, balanced use is important to maintain professional competence and preserve critical manual skills, suggesting that technology should complement, rather than replace, core clinical expertise.
Hala A. Alsultani, Alyaa M. Zagzoog· Frontiers in Nutrition· 0 citations
The normalisation of АІ in academic practice indicates its role as a cognitive extension in medical education, which necessitates the development of structured educational strategies and methodological guidelines for its responsible use in medical training.
Inna I. Kucherenko, A. O. Burdeinyi, L. Lymar et al.· Polski merkuriusz lekarski :...· 0 citations
