This page is part of the FHIR Specification (v3.3.0: 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 |
Definition for Value SetTexture Modified Food Type Codes
{
"resourceType": "ValueSet",
"id": "modified-foodtype",
"meta": {
"lastUpdated": "2018-04-03T12:05:46.262+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",
"valueString": "oo"
},
{
"url": "http://hl7.org/fhir/StructureDefinition/structuredefinition-ballot-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": "3.3.0",
"name": "Texture Modified Food Type Codes",
"status": "draft",
"experimental": true,
"date": "2018-04-03T12:05:46+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.