ABSTRACT
Introduction
The integration of generative artificial intelligence, such as ChatGPT, into dietetic practice offers potential benefits – including reduced administrative burden, improved access to nutrition knowledge, and enhanced patient communication. However, successful adoption depends on dietitians’ acceptance of the technology. We investigated Taiwanese dietitians’ attitudes and usage of ChatGPT using the technology acceptance model (TAM) and identified factors influencing intention and behaviour.
Methods
We conducted a cross-sectional survey in May 2024 using convenience sampling. We recruited registered dietitians in Taiwan through LINE groups affiliated with the Taiwan Dietitian Association. The online questionnaire collected demographic information, ChatGPT usage, and TAM constructs, which included external variables, such as subjective norms, job relevance and self-efficacy, as well as perceived usefulness, perceived ease of use, attitude, anxiety, perceived risk and technology or social influence. We analyzed the data to compare predictors of adoption intention among non-users and usage behaviour among users.
Results
Of the 497 respondents (mean age = 38.5 years; 88.6% female), 59.8% had used ChatGPT, primarily for administrative documentation. Younger dietitians with higher educational levels and hospital-based roles were more likely to use ChatGPT. Among non-users, subjective norms and technology or social influence significantly predicted the intention to adopt ChatGPT. Among users, job relevance, self-efficacy, and perceived risk were key predictors of usage frequency.
Conclusion
The study highlights the necessity to amplify positive environmental influences through awareness campaigns, societal endorsements, and institutional support to enhance ChatGPT integration in dietetic practice. Targeted workshops and usage guidelines can help experienced users optimise ChatGPT’s applications. These insights provide valuable guidance for promoting ChatGPT’s effective and informed use in the nutrition field.
Journal of Human Nutrition and Dietetics, Volume 38, Issue 4, August 2025. Read More