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228064004: Protein food (substance)

Status: current, Not sufficiently defined by necessary conditions definition status (core metadata concept). Date: 31-Jan 2002. Module: SNOMED CT core

Descriptions:

Id Description Lang Type Status Case? Module
342060011 Protein food en Synonym (core metadata concept) Active Entire term case insensitive (core metadata concept) SNOMED CT core
615608013 Protein food (substance) en Fully specified name Active Entire term case insensitive (core metadata concept) SNOMED CT core

2 descendants. Search Descendants:

Expanded Value Set

Outbound Relationships Type Target Active Characteristic Refinability Group Values
Protein food Is a Food composition types true Inferred relationship Some
Inbound Relationships Type Active Source Characteristic Refinability Group
High protein food Is a True Protein food Inferred relationship Some
Low protein food Is a True Protein food Inferred relationship Some
Decrease in glutamine content of the diet compared to the assessed baseline intake of glutamine for the individual. Using substance (attribute) False Protein food Inferred relationship Some 2
Decrease in leucine content of the diet compared to the assessed baseline intake of leucine for the individual. Using substance (attribute) False Protein food Inferred relationship Some 2
Increase or decrease in methionine content of the diet. Using substance (attribute) False Protein food Inferred relationship Some 2
Decrease in threonine content of the diet compared to the assessed baseline intake of threonine for the individual. Using substance (attribute) False Protein food Inferred relationship Some 2
Increase or decrease in threonine content of the diet. Using substance (attribute) False Protein food Inferred relationship Some 2
Increase or decrease in valine content of the diet. Using substance (attribute) False Protein food Inferred relationship Some 2
Increase in glutamine content of the diet compared to the assessed baseline intake of glutamine for the individual. Using substance (attribute) False Protein food Inferred relationship Some 2
Increase in methionine content of the diet compared to the assessed baseline intake of methionine for the individual. Using substance (attribute) False Protein food Inferred relationship Some 2
Eliminate dietary gluten found in wheat, rye, oats, barley and their derivatives. Treatment for coeliac disease, dermatitis herpetiformis and gluten sensitivity. Using substance (attribute) False Protein food Inferred relationship Some 3
Decrease in histidine content of the diet compared to the assessed baseline intake of histidine for the individual. Using substance (attribute) False Protein food Inferred relationship Some 2
Decrease in lysine content of the diet compared to the assessed baseline intake of lysine for the individual. Using substance (attribute) False Protein food Inferred relationship Some 2
Increase in foods and nutrients which positively affect (improve) serum homocysteine. Using substance (attribute) False Protein food Inferred relationship Some 2
Increase in lysine content of the diet compared to the assessed baseline intake of lysine for the individual. Using substance (attribute) False Protein food Inferred relationship Some 2
Decrease in valine content of the diet compared to the assessed baseline intake of valine for the individual. Using substance (attribute) False Protein food Inferred relationship Some 2
Increase in tryptophan content of the diet compared to the assessed baseline intake of tryptophan for the individual. Using substance (attribute) False Protein food Inferred relationship Some 2
Increase or decrease in arginine content of the diet. Using substance (attribute) False Protein food Inferred relationship Some 2
Increase in threonine content of the diet compared to the assessed baseline intake of threonine for the individual. Using substance (attribute) False Protein food Inferred relationship Some 2
Increase or decrease in lysine content of the diet. Using substance (attribute) False Protein food Inferred relationship Some 2
Increase in valine content of the diet compared to the assessed baseline intake of valine for the individual. Using substance (attribute) False Protein food Inferred relationship Some 2
Decreased arginine diet (regime/therapy) Using substance (attribute) False Protein food Inferred relationship Some 2
Decrease in phenylalanine content of the diet compared to the assessed baseline intake of phenylalanine for the individual. Using substance (attribute) False Protein food Inferred relationship Some 2
Decrease in isoleucine content of the diet compared to the assessed baseline intake of isoleucine for the individual. Using substance (attribute) False Protein food Inferred relationship Some 2
Increase or decrease in amino acid content of the diet. Using substance (attribute) False Protein food Inferred relationship Some 2
Decrease in tryptophan content of the diet compared to the assessed baseline intake of tryptophan for the individual. Using substance (attribute) False Protein food Inferred relationship Some 2
Increase or decrease in leucine content of the diet. Using substance (attribute) False Protein food Inferred relationship Some 2
Decrease dietary gluten found in wheat, rye, oats, barley and their derivatives. Treatment for celiac disease, dermatitis herpetiformis and gluten sensitivity. Using substance (attribute) False Protein food Inferred relationship Some 3
Increase in histidine content of the diet compared to the assessed baseline intake of histidine for the individual. Using substance (attribute) False Protein food Inferred relationship Some 2
Increase or decrease in histidine content of the diet. Using substance (attribute) False Protein food Inferred relationship Some 2
Decrease in casein content of the diet compared to the assessed baseline intake of casein for the individual. Using substance (attribute) False Protein food Inferred relationship Some 3
Increase in leucine content of the diet compared to the assessed baseline intake of leucine for the individual. Using substance (attribute) False Protein food Inferred relationship Some 2
Decrease in methionine content of the diet compared to the assessed baseline intake of methionine for the individual. Using substance (attribute) False Protein food Inferred relationship Some 2
Increase or decrease in glutamine content of the diet. Using substance (attribute) False Protein food Inferred relationship Some 2
Decrease in tyrosine content of the diet compared to the assessed baseline intake of tyrosine for the individual. Using substance (attribute) False Protein food Inferred relationship Some 2
Decrease in tyramine content of the diet compared to the assessed baseline intake of tyramine for the individual. Using substance (attribute) False Protein food Inferred relationship Some 3
Increase in tyrosine content of the diet compared to the assessed baseline intake of tyrosine for the individual. Using substance (attribute) False Protein food Inferred relationship Some 2
Increase in arginine content of the diet compared to the assessed baseline intake of arginine for the individual. Using substance (attribute) False Protein food Inferred relationship Some 2
Increase in isoleucine content of the diet compared to the assessed baseline intake of isoleucine for the individual. Using substance (attribute) False Protein food Inferred relationship Some 2
Consistent protein diet Using substance (attribute) False Protein food Inferred relationship Some 2
Increase or decrease in isoleucine content of the diet. Using substance (attribute) False Protein food Inferred relationship Some 2
Increase or decrease in tryptophan content of the diet. Using substance (attribute) False Protein food Inferred relationship Some 2
Protein modified diet Using substance (attribute) False Protein food Inferred relationship Some 2
Increase or decrease in tyrosine content of the diet. Using substance (attribute) False Protein food Inferred relationship Some 2
Specific diet modification for protein foods indicated for an individual based on assessed food and nutrient needs to optimize health. Direct substance True Protein food Inferred relationship Some 1
Diet modified for low protein medical food Direct substance True Protein food Inferred relationship Some 2

Reference Sets

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