Adherence to a restrictive gluten-free diet is the only known treatment for celiac disease (CD). Children and adolescents with CD encounter challenges while managing the diet in daily activities. Understanding their participation characteristics is lacking. The aim was to describe the development and validation process of the Celiac Disease-Children’s Activities Report (CD-Chart). The final CD-Chart includes nine food-related activities that are measured by six core dimensions: frequency, preference, preparation, involvement, help, and self-determination. Participants were 126 children (8–11 years) and adolescents (12–18 years) with CD, and 30 healthy matched controls. Factor analysis was performed and psychometric properties were measured. Content and face validity was established and the CD-Chart showed adequate internal consistency as measured by the preference dimension (α = 0.81). Factor analysis revealed two distinct factors, social environment and close family environment. Construct validity demonstrated that the group with CD required significantly more pre-preparation for food-related activities than controls, (t(38) = 76.25, p < 0.001) and further differences as well as similarities were found between groups. Primary results indicate that the CD-Chart may serve as a practical tool for acquiring information about participation characteristics in food-related activities, strengths and challenges of children and adolescents with CD, to promote self-management, diet adherence, and well-being.
Bibliographical noteFunding Information:
Acknowledgments: S.M. was supported by an excellence scholarship for PhD research students awarded by the graduate authority of the University of Haifa. We thank all the children and adolescents for devoting their time and allowing us to voice their daily experiences. We are grateful to Bar-El gluten-free products and Honigman fashion for donating gift vouchers given to the participants.
© 2017 by the authors. Licensee MDPI, Basel, Switzerland.
- Celiac disease
- Food-related activities
ASJC Scopus subject areas
- Food Science
- Nutrition and Dietetics