FHIR Release 3 (STU)

This page is part of the FHIR Specification (v3.0.2: STU 3). 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

Valueset-modified-foodtype.json

Vocabulary Work GroupMaturity Level: N/ABallot Status: Informative

Raw JSON (canonical form)

Definition for Value SetTexture Modified Food Type Codes

{
  "resourceType": "ValueSet",
  "id": "modified-foodtype",
  "meta": {
    "lastUpdated": "2019-10-24T11:53:00+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-ballot-status",
      "valueString": "Informative"
    },
    {
      "url": "http://hl7.org/fhir/StructureDefinition/structuredefinition-fmm",
      "valueInteger": 1
    },
    {
      "url": "http://hl7.org/fhir/StructureDefinition/structuredefinition-wg",
      "valueCode": "oo"
    }
  ],
  "url": "http://hl7.org/fhir/ValueSet/modified-foodtype",
  "identifier": [
    {
      "system": "urn:ietf:rfc:3986",
      "value": "urn:oid:2.16.840.1.113883.4.642.3.375"
    }
  ],
  "version": "3.0.2",
  "name": "Texture Modified Food Type Codes",
  "status": "draft",
  "experimental": true,
  "date": "2019-10-24T11:53:00+11:00",
  "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 value set includes content from SNOMED CT, which is copyright © 2002+ International Health Terminology Standards Development Organisation (IHTSDO), and distributed by agreement between IHTSDO and HL7. Implementer use of SNOMED CT is not covered by this agreement.",
  "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.