This page is part of the FHIR Specification (v5.0.0-snapshot1: Release 5 Snapshot #1). 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 | Standards 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" : "2021-12-19T08:15:41.873+11:00",
"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",
"valueCode" : "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" : "5.0.0-snapshot1",
"name" : "TextureModifiedFoodTypeCodes",
"title" : "Texture Modified Food Type Codes",
"status" : "draft",
"experimental" : true,
"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.