臺灣核心實作指引(TW Core IG)
0.2.2 - Trial Use

This page is part of the 臺灣核心實作指引(TW Core IG) (v0.2.2: Releases) based on FHIR (HL7® FHIR® Standard) R4. This is the current published version in its permanent home (it will always be available at this URL). For a full list of available versions, see the Directory of published versions

Example AllergyIntolerance: 海鮮過敏或不耐症

海鮮過敏

臨床狀態:Active ( AllergyIntoleranceClinicalStatusCodes#active)

驗證狀態:Confirmed ( AllergyIntoleranceVerificationStatusCodes#confirmed)

根本原因或運作機制:Allergy ( AllergyIntoleranceType#allergy)

確定的物質的類別:Food ( AllergyIntoleranceCategory#food)

嚴重程度:High Risk ( AllergyIntoleranceCriticality#high)

過敏或不耐症的識別:海鮮過敏(Seafood allergy) ( SNOMED CT#91937001)

過敏或不耐症被識別的時間:2023-02-10T18:45:00

病人Patient/pat-example "陳加玲"

紀錄者Practitioner/pra-dr-example "王依昇"

被記錄的日期:2023-02-11T10:00:00

關於過敏的資訊來源Practitioner/pra-nurse-example "陳莉"

最後一次已知反應發生的日期與時間:2023-09-03T14:30:00

暴露於此過敏或不耐症物質的不良反應

過敏產生的特定物質或醫藥產品:海鮮(Seafood) ( SNOMED CT#44027008)

與此事件相關的臨床症狀/體徵:Upper respiratory tract hypersensitivity reaction ( SNOMED CT#490008)

對整個過敏事件的描述:皮膚發癢、呼吸急促

嚴重程度:Severe ( AllergyIntoleranceSeverity#severe)

如何接觸到該物質:口服(Oral use) ( SNOMED CT#26643006)

備註:患者食用海鮮後出現皮膚發癢和呼吸急促,症狀於2023年2月11日上午10:00發作