PROFILUL AUTOACCEPTĂRII LA COPIII CU INTOLERANŢE ALIMENTARE

Vera FAUSTINO, Universitatea de Stat din Moldova

Abstract

Food intolerances are caused enzymatically by the lack of enzymes necessary for the digestion of certain foods. The most common types of food intolerances are gluten and lactose intolerance. The number of children diagnosed with these conditions is increasing as a result of more effective diagnostic methods. The only vital remedy is to ensure strict adherence to a gluten- or lactose-free diet, which gradually restores health. The purpose of this study is to evaluate self-acceptance, which has a considerable impact on the physical and cognitive development of children with food intolerances. Awareness of one’s own nutritional needs, acceptance of a new lifestyle influence self-acceptance in children with food intolerances to varying degrees. Following the application of the Berger Scale “Self-Acceptance”, the level of self-acceptance in children with food intolerances was calculated at 97.4 points compared to 114.2 points in their peers without food intolerances, out of a maximum of 148 points. Combining efforts in post-diagnostic guidance, dietary training, and the application of corrective methods will contribute to increasing the level of self-acceptance in children with food intolerances.

Keywords: food intolerance, self-acceptance, scale, gluten, lactose, recovery, integration.

DOI:https://doi.org/10.59295/sum6(186)2025_06