Navigating the AI era in dietetics: a qualitative analysis of professional identity, ethical concerns, and future projections in Türkiye
BMC Health Services Research, cilt.26, sa.1, 2026 (SCI-Expanded, Scopus)
- Yayın Türü: Makale / Tam Makale
- Cilt numarası: 26 Sayı: 1
- Basım Tarihi: 2026
- Doi Numarası: 10.1186/s12913-026-14995-0
- Dergi Adı: BMC Health Services Research
- Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, ABI/INFORM, CINAHL, EMBASE, MEDLINE, Directory of Open Access Journals, Academic Search Ultimate (EBSCO), Biomedical Reference Collection: Corporate Edition (EBSCO), Health Research Premium Collection (ProQuest)
- Anahtar Kelimeler: Artificial intelligence, Dietetics, Nutrition, Qualitative research, Technology perception, Health technologies
- Sağlık Bilimleri Üniversitesi Adresli: Evet
Özet
Background: As artificial intelligence (AI) technologies become increasingly integrated into healthcare systems, understanding their impact on healthcare professionals is essential. This study provides a comprehensive examination of dietitians’ perspectives, experiences, and future projections regarding AI in Türkiye. The research elucidates how artificial intelligence may affect professional identity, patient-dietitian interactions, and ethical boundaries, drawing on direct insights from practitioners. Methods: This qualitative research was conducted with 16 dietitians working in different institutions (hospitals, universities, and counselling centres) in Türkiye, selected through purposive sampling. Data were collected via a semi-structured interview (face-to-face/online) and analysed using inductive thematic analysis. Results: The analysis indicates that dietitians’ perspectives on artificial intelligence are influenced by both perceived opportunities and risks. Participants described artificial intelligence as a valuable assistant that enhances information retrieval and efficiency yet expressed concerns regarding misinformation and the erosion of professional boundaries. A prevailing view among participants is that artificial intelligence can perform technical calculations but cannot replicate essential human attributes in dietetics, such as empathy, emotional connection, and personalized care. Furthermore, participants highlighted that information pollution generated by artificial intelligence may undermine client trust, with data privacy identified as the most significant ethical concern. Conclusions: Dietitians maintain a cautious yet optimistic perspective regarding artificial intelligence technologies. Participants generally do not view technology as a competitor that will replace dietitians, but rather as a complementary tool that supports guidance and coaching beyond information provision. To maximize the benefits of artificial intelligence and mitigate associated risks, revising educational curricula to include digital literacy and promptly establishing professional ethical standards are essential.