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Verification of Validity of Assessment Items in Training System for Laparoscopic Surgery

Chiharu Ishii1, and Hideki Kawamura3
1.Hosei University, Tokyo, Japan
2.Hokkaido Medical Center, Sapporo, Japan
Abstract—In laparoscopic surgery, training is necessary for surgeons to enhance the safety of the surgery. In our training system, “the operating force of the forceps while knotting the suture thread (knotting procedure)” and “the angle of the left and the right wrists while twisting the suture thread around the forceps (twisting procedure)” are considered as possible assessment items for surgical operation of ligation. The purpose of this paper is to verify the validity of these two assessment items in the training system by comparing the measurement data which were obtained in past measurements for surgical operation of ligation performed by intern surgeons and skilled surgeons. As for the operating force of the forceps for knotting procedure, it was confirmed that there is a tendency of which intern surgeons pull the suture thread by applying large force more than the needed at the tip of the forceps. As for the angle of the left and the right wrists for twisting procedure, it was confirmed that the amount of twisting the wrists while twisting the suture thread around the forceps by intern surgeons is not as large as that of skilled surgeons. It is considered that the skilled surgeons intentionally twist their both hand’s wrists largely in order to twist the suture thread around the forceps smoothly. Therefore, it is concluded that the proposed assessment items in training system are effective for improvement of a surgical skill.

Index Terms—laparoscopic surgery, training system, ligation, operating force of the forceps, angle of wrists

Cite:Chiharu Ishii and Hideki Kawamura, "Verification of Validity of Assessment Items in Training System for Laparoscopic Surgery," International Journal of Pharma Medicine and Biological Sciences, Vol. 9, No. 1, pp. 6-13, January 2020. doi: 10.18178/ijpmbs.9.1.6-13

Copyright © 2020 by the authors. This is an open access article distributed under the Creative Commons Attribution License (CC BY-NC-ND 4.0), which permits use, distribution and reproduction in any medium, provided that the article is properly cited, the use is non-commercial and no modifications or adaptations are made.

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