Document Type
Article
Journal/Book Title/Conference
Dietetics
Author ORCID Identifier
Katie N. Kraus https://orcid.org/0000-0002-4848-2024
Stacy L. Bevan https://orcid.org/0000-0002-8047-5828
Sarah Moore Smith https://orcid.org/0009-0001-4001-2669
Maeci H. Armstrong https://orcid.org/0009-0009-8927-254X
Brooke Campbell Jeppesen https://orcid.org/0009-0003-2344-6638
Catherine Fish https://orcid.org/0009-0009-3112-3357
Heidi J. Wengreen https://orcid.org/0000-0002-2155-6580
Volume
4
Issue
4
Publisher
MDPI AG
Publication Date
11-1-2025
Journal Article Version
Version of Record
First Page
1
Last Page
13
Creative Commons License
This work is licensed under a Creative Commons Attribution 4.0 License.
Abstract
With the growing use of AI, it is important to know target audiences’ perceptions of its use. A convenience sample of students were invited to take an online survey in which they were randomly assigned to Group 1 (evaluated a student-generated blog; n = 456) or Group 2 (evaluated an AI-generated blog; n = 492). The results of independent t-tests and chi-squared tests indicated no group differences in ratings of ease of recipe preparation, time to prepare the recipe, utilization of common ingredients, and frequency of intended use of the blog. The student-generated blog was rated higher on budget friendliness (p = 0.025). A total of 42% indicated they would be less willing to use a blog if they knew it was AI-generated, while 43% indicated that it would make no difference and 4.4% indicated being more likely to view the AI-generated blog. Two researchers used a thematic analysis approach to evaluate participants’ free responses regarding the likelihood of using a recipe blog that was AI-generated. Participant perceptions of an AI-generated blog ranged from very positive to very negative. Some themes highlighted the potential benefits of AI or a more neutral stance indicating that “a recipe is a recipe”. The majority of themes highlighted the benefits of content that was created, verified, or tested by humans, or espoused a human touch. Students should be trained to cater to consumer preferences, and to add value in a world that includes AI-generated content.
Recommended Citation
Kraus, K.N.; Bevan, S.L.; Moore Smith, S.; Armstrong, M.H.; Jeppesen, B.C.; Fish, C.; Wengreen, H.J. AI Recipe Blog Is Evaluated Similarly to a Recipe Blog Created by Nutrition and Dietetic Students. Dietetics 2025, 4, 50. https://doi.org/10.3390/dietetics4040050