This page is part of the FHIR Specification (v4.1.0: Release 4B Ballot #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
Orders and Observations Work Group | Maturity Level: N/A | Standards Status: Informative | Compartments: Device, Encounter, Patient, Practitioner, RelatedPerson |
Raw XML (canonical form + also see XML Format Specification)
Simple BMI Example (id = "bmi")
<?xml version="1.0" encoding="UTF-8"?> <Observation xmlns="http://hl7.org/fhir"> <id value="bmi"/> <meta> <profile value="http://hl7.org/fhir/StructureDefinition/vitalsigns"/> </meta> <text> <status value="generated"/> <div xmlns="http://www.w3.org/1999/xhtml"><p> <b> Generated Narrative</b> </p> <p/> <p> <b> category</b> : <span> Vital Signs</span> </p> <p> <b> code</b> : <span> BMI</span> </p> <p> <b> subject</b> : <a> Generated Summary: Medical record number: 12345 (USUAL); active; Peter James Chalmers (OFFICIAL), Jim , Peter James Windsor (MAIDEN); , Phone: (03) 5555 6473, Phone: (03) 3410 5613, Phone: (03) 5555 8834; gender: male; birthDate: 1974-12-25; </a> </p> <p> <b> effective</b> : 1999-07-02</p> <p> <b> value</b> : 16.2 kg/m2</p> </div> </text> <status value="final"/> <category> <coding> <system value="http://terminology.hl7.org/CodeSystem/observation-category"/> <code value="vital-signs"/> <display value="Vital Signs"/> </coding> <text value="Vital Signs"/> </category> <code> <coding> <system value="http://loinc.org"/> <code value="39156-5"/> <display value="Body mass index (BMI) [Ratio]"/> </coding> <text value="BMI"/> </code> <subject> <reference value="Patient/example"/> </subject> <effectiveDateTime value="1999-07-02"/> <valueQuantity> <value value="16.2"/> <unit value="kg/m2"/> <system value="http://unitsofmeasure.org"/> <code value="kg/m2"/> </valueQuantity> </Observation>
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.