NutritionModificationType

Concepts that are used to convey modifications to the food or serving utensils that should be given in a diet order. These can be derived from patient allergies, intolerances, or preferences. They can also be specific to the order and not have any relationship to the allergies, intolerances, or preferences. Examples: * Vegetarian * Liquids separate from solids * Small Portions * disposable utensils (for psych or isolation rooms)