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Becky GradlAcademy of Nutrition and Dietetics
Della DunbarDM&A
Ben Atkinson
Leslye Rauth
  • Reviewed NutritionIntake and NutritionProduct with the group
    • NutritionProduct
      • 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)
    • Ben liked that there is multiple places for product code and external source ID because many organizations have both a UPC and internal code
      • bottom line is there needs to be the ability to capture multiple codes
  • Menu Sharing discussion
    • Menu is not the same as the recipe
    • Recipe is going to determine the nutrients
    • Menu might have soup, but recipe would include ingredients such as carrots, etc.
    • NutritionIntake could be the building block for menu sharing
      • it focuses on a single or couple food items and what happened with them

  • With NutritionIntake need to consider events as they relate to an inpatient setting
    • one event would be giving a patient an apple (serving size)
    • another event would be how much of the apple the patient ate (portion size)
    • Need to track both served and consumed

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