臺灣核心實作指引(TW Core IG)
0.3.0 - Trial Use
臺灣核心實作指引(TW Core IG)
0.3.0 - Trial Use
This page is part of the 臺灣核心實作指引(TW Core IG) (v0.3.0: 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
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