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The purpose of this quality improvement project was to examine the use of video-simulated scenarios and mobile technology to improve accuracy of emergency department (ED) nurses' triage using the Emergency Severity Index (ESI). Design:A quality improvement project with a pre/post educational intervention design consisting of a convenience sample (n = 33) of ED registered nurses (RNs) at a large tertiary hospital in the Midwest was used. Methods:A retrospective chart review (n = 495) was completed to obtain ESI accuracy for each triage RN. For 12 consecutive weeks, the ED RNs received different video simulations via mobile technology to determine the ESI level. After receiving their scores, the project team provided the RNs the correct ESI score with rationale via mobile technology. Post intervention, a retrospective chart review was conducted to evaluate RNs' ESI accuracy. Results:Results of this ED triage educational intervention to improve the accuracy of ED nurses' ESI scores were not significant; however, this novel approach may be considered in addition to other teaching strategies to improve outcomes. Conclusions:Triage nurses' ESI scoring accuracy can be inconsistent. Therefore, to ensure patients are receiving prompt and appropriate care for their acuity level, it is important to continuously provide education on ESI scoring.

Objective: The choice of terms used to describe ‘foods to limit’ (FTL) in food-based dietary guidelines (FBDGs) can impact public understanding, policy translation and research applicability. The choice of terms in FBDGs have been influenced by available science, values, beliefs and historical events. This study aimed to analyse the terms used and definitions given to FTL in FBDGs around the world, including changes over time and regional differences. Design: A review of terms used to describe FTL and their definitions in all current and past food-based dietary guidelines for adults was conducted, using a search strategy informed by the FAO FBDGs website. Data from 148 guidelines (96 countries) were extracted into a pre-defined table and terms were organized by the categories ‘nutrient-based’, ‘food examples’ or ‘processing-related’. Setting: National FBDGs from all world regions. Participants: None Results: Nutrient-based terms (e.g. high-fat foods) were the most frequently used type of term in both current and past dietary guidelines (91%, 85% respectively). However, food examples (e.g. cakes) and processing-related terms (e.g. ultra-processed foods) have increased in use over the past 20 years, and are now often used in conjunction with nutrient-based terms. Regional differences were only observed for processing-related terms. Conclusion: Diverse, and often poorly defined, terms are used to describe FTL in FBDGs. Policy makers should ensure that FTL terms have clear definitions, can be integrated with other disciplines and understood by consumers. This may facilitate the inclusion of the most contemporary and potentially impactful terminology in nutrition research and policies.