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探索台湾营养师在营养实践中对ChatGPT的接受度和使用情况:一项横断面调查。

Exploring Taiwanese Dietitians' Acceptance and Use of ChatGPT in Nutrition Practice: A Cross-Sectional Survey.

作者信息

Liao Li-Ling, Lai I-Ju, Chang Li-Chun

机构信息

Department of Public Health, College of Health Science, Kaohsiung Medical University, Kaohsiung City, Taiwan.

Department of Medical Research, Kaohsiung Medical University Hospital, Kaohsiung City, Taiwan.

出版信息

J Hum Nutr Diet. 2025 Aug;38(4):e70108. doi: 10.1111/jhn.70108.

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.

摘要

引言

将ChatGPT等生成式人工智能整合到饮食实践中具有潜在益处,包括减轻行政负担、改善营养知识获取途径以及加强与患者的沟通。然而,能否成功采用该技术取决于营养师对它的接受程度。我们运用技术接受模型(TAM)调查了台湾营养师对ChatGPT的态度和使用情况,并确定了影响使用意愿和行为的因素。

方法

我们于2024年5月采用便利抽样法进行了一项横断面调查。通过与台湾营养师协会相关的LINE群组招募台湾的注册营养师。在线问卷收集了人口统计学信息、ChatGPT使用情况以及TAM相关指标,其中包括外部变量,如主观规范、工作相关性和自我效能感,以及感知有用性、感知易用性、态度、焦虑、感知风险和技术或社会影响。我们对数据进行分析,以比较非使用者的采用意愿预测因素和使用者的使用行为。

结果

在497名受访者(平均年龄 = 38.5岁;88.6%为女性)中,59.8%使用过ChatGPT,主要用于行政文档处理。教育水平较高且在医院工作的年轻营养师更有可能使用ChatGPT。在非使用者中,主观规范以及技术或社会影响显著预测了采用ChatGPT的意愿。在使用者中,工作相关性、自我效能感和感知风险是使用频率的关键预测因素。

结论

该研究强调有必要通过宣传活动、社会认可和机构支持来扩大积极的环境影响,以加强ChatGPT在饮食实践中的整合。有针对性的研讨会和使用指南可以帮助有经验的使用者优化ChatGPT的应用。这些见解为促进ChatGPT在营养领域的有效和明智使用提供了宝贵指导。

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