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Attendance:

NameOrganization
Becky GradlAcademy of Nutrition and Dietetics
Sue Kent
Jose Teixeira
  • Reviewed last week's work on defining NutritionProduct


  • Discussion/Modifications to NutritionProduct:

    • Do we want to know all ingredients? Yes, we would want to know ingredients if they are available
    • Added in classification (halal, kosher)
    • Modified Nutrients and Ingredients
    • Manufacturer - this would not be part of the medical record, but would point to another database, such as USDA or the hospital's kitchen database
    • Food databases will vary by country and need to be investigated further
    • Ingredients have many aspects about them, such as texture, of which allergens is one of those aspects.
  • NutritionProduct:
    • Texture classification (what needs to be put in for iddsi: https://iddsi.org/) as this will be required in the future on labels
    • Nutrients (item, amount, unit)—need to accommodate amounts per serving and per container
      • Serving size
    • Ingredients (item)—becomes another instance of NutritionProduct
    • Allergens (is this a value set, another resource, such as substance? AllergyIntolerance is a resource related to the patient, but we need to know what is in the food that could cause an allergy)- this is the identification of another ingredient—a characteristic of the ingredients. Allergen is a property of an ingredient.
    • Manufacturer (may not be available for everything)--make it optional; Name and address of manufacturer are required on labels in the US
    • Product code: GS1 codes
    • On Supplements, HCPCS (healthcare common procedure coding system) - used for medicare; HCPS are across supplements, enteral: https://www.cms.gov/Medicare/Coding/MedHCPCSGenInfo/index.html
      • On MedicationKnowledge resource, there is a MedicineClassification with type and classification; this would be similar to the HCPCS
    • Classification (halal, kosher)
    • Menu planning attributes (such as food pyramid classification)
    • Dates (for use by, shelf life, etc.)
    • Source/origin of the product (patient's home, restaurant, etc.), lot number, batch number (lot and/or batch is in the bar codes)
      • Could be used to tracing outbreaks
    • External source ID (for USDA database or other food database/ what do other countries use?)
  • Jose will model and put into the build
    • He will create a spreadsheet where we can enter various use cases/examples to ensure the data elements work for different scenarios
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