This page is part of the FHIR Specification (v3.5.0: R4 Ballot #2). The current version which supercedes this version is 5.0.0. For a full list of available versions, see the Directory of published versions . Page versions: R5 R4B R4 R3 R2
Vocabulary Work Group | Maturity Level: N/A | Ballot Status: Informative |
Raw JSON (canonical form + also see JSON Format Specification)
Definition for Value SetTexture Modified Food Type Codes
{ "resourceType" : "ValueSet", "id" : "modified-foodtype", "meta" : { "lastUpdated" : "2018-08-19T21:48:56.559+10:00", "profile" : ["http://hl7.org/fhir/StructureDefinition/shareablevalueset"] }, "text" : { "status" : "generated", "div" : "<div>!-- Snipped for Brevity --></div>" }, "extension" : [{ "url" : "http://hl7.org/fhir/StructureDefinition/structuredefinition-wg", "valueCode" : "oo" }, { "url" : "http://hl7.org/fhir/StructureDefinition/structuredefinition-standards-status", "valueString" : "Draft" }, { "url" : "http://hl7.org/fhir/StructureDefinition/structuredefinition-fmm", "valueInteger" : 1 }], "url" : "http://hl7.org/fhir/ValueSet/modified-foodtype", "identifier" : [{ "system" : "urn:ietf:rfc:3986", "value" : "urn:oid:2.16.840.1.113883.4.642.3.388" }], "version" : "3.5.0", "name" : "TextureModifiedFoodTypeCodes", "title" : "Texture Modified Food Type Codes", "status" : "draft", "experimental" : true, "date" : "2018-08-19T21:48:56+10:00", "publisher" : "FHIR NutritionOrder team", "contact" : [{ "telecom" : [{ "system" : "url", "value" : "http://hl7.org/fhir" }] }], "description" : "TextureModifiedFoodType: Codes for types of foods that are texture-modified. This value set is composed SNOMED CT Concepts from SCTID 255620007 Foods (substance) and is provided as a suggestive example.", "copyright" : "This resource includes content from SNOMED Clinical Terms® (SNOMED CT®) which is copyright of the International Health Terminology Standards Development Organisation (IHTSDO). Implementers of these specifications must have the appropriate SNOMED CT Affiliate license - for more information contact http://www.snomed.org/snomed-ct/get-snomed-ct or info@snomed.org", "compose" : { "include" : [{ "system" : "http://snomed.info/sct", "concept" : [{ "code" : "255620007", "display" : "Foods" }, { "code" : "28647000", "display" : "Meat" }, { "code" : "22836000", "display" : "Vegetables" }, { "code" : "72511004", "display" : "Fruit" }, { "code" : "226760005", "display" : "Dairy foods" }, { "code" : "226887002", "display" : "Dietary Fats and Oils" }, { "code" : "102263004", "display" : "Eggs" }, { "code" : "74242007", "display" : "Food Starch" }, { "code" : "227415002", "display" : "Fruit Nuts and Seeds" }, { "code" : "264331002", "display" : "Grain" }, { "code" : "227518002", "display" : "Sauce seasonings and soups" }, { "code" : "44027008", "display" : "Seafood" }, { "code" : "226529007", "display" : "Starchy food" }, { "code" : "227210005", "display" : "Vegetables plus herbs and spices" }] }] } }
Usage note: every effort has been made to ensure that the examples are correct and useful, but they are not a normative part of the specification.