Knowledge, attitude and practice of artificial intelligence among dietitians in Saudi Arabia: a cross-sectional study

Objectives This study assesses the knowledge, attitudes and practices (KAP) of licensed dietitians in Saudi Arabia regarding artificial intelligence (AI) in dietetics and identifies sociodemographic factors associated with higher AI knowledge and use, along with perceived benefits and concerns. Design Descriptive, cross-sectional study with an analytical component. Setting Conducted online across Saudi Arabia, targeting licensed dietitians in public and private healthcare sectors. Participants 161 licensed dietitians completed the study. Inclusion criteria consisted of current registration and active practice in either clinical or community settings. Primary and secondary outcome measures The primary outcomes were levels of AI-related KAPs assessed via a structured questionnaire. The secondary outcomes examined associations between KAP and demographic factors. Results Among participants, 62.7% reported using AI in practice; 72.3% found it easy to use and 63.4% believed it improved their work. Higher knowledge was significantly linked to being aged 24–40, female, married, Saudi, a university graduate and employed (p<0.05). Positive attitudes were more prevalent among dietitians aged 31–40 and university graduates. Key perceived applications included nutrition programme development (88.2%), meal image analysis (84.4%) and personalised diet planning (83.9%). Significant concerns were loss of human touch (87.6%) and reduced personal interaction (83.9%). Conclusions Dietitians in Saudi Arabia generally recognise AI’s value in dietetic practice, particularly in programme development and personalisation. However, concerns about diminished human interaction remain. Structured training and further longitudinal research are recommended to support balanced AI integration.