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.