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Becky GradlAcademy of Nutrition and Dietetics
James Allain
Della DunbarDM&A
  • Reviewed the data elements, clarified classification with more attributes, such as gluten free, vegan, etc.

    • Texture classification (what needs to be put in for iddsi: 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:
      • On MedicationKnowledge resource, there is a MedicineClassification with type and classification; this would be similar to the HCPCS
    • Classification (halal, kosher, gluten free, vegan, etc.)
    • 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 for tracing outbreaks
    • External source ID (for USDA database or other food database)
  • Per Della more and more organizations are adopting GS1
    • The manufacturers have to have the license GS1, but not the consumer

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