Evaluation of a Commercial Phantom and Pork Meat Model for Simulation Based Training of Ultrasound Guided Intravenous Catheterisation
| Autor: | KL Mok, PG Kan, Chi Kit Yuen, KY Leung, YT Wong |
|---|---|
| Rok vydání: | 2016 |
| Předmět: |
medicine.medical_specialty
business.industry food and beverages 030208 emergency & critical care medicine Imaging phantom Ultrasound guided 03 medical and health sciences 0302 clinical medicine Pork meat Emergency Medicine Medicine Medical physics 030212 general & internal medicine business Simulation based |
| Zdroj: | Hong Kong Journal of Emergency Medicine. 23:153-158 |
| ISSN: | 2309-5407 1024-9079 |
| Popis: | Introduction Establishing intravenous access is a common procedure being performed in the emergency department. Ultrasound guidance is useful for difficult intravenous cannulation. We compared a commercially available Blue Phantom™ and a self-made pork meat model for suitability of simulation based training. Methods We recruited emergency physicians from two public regional hospitals in our locality. We also recruited Myanmar emergency physicians from an ultrasound course. They were given a 30-minute hands-on practice on both phantoms. Questionnaires, which asked about the practical feeling and overall impression of both phantoms, were distributed afterwards. Results Thirty-nine emergency physicians with varied experience in ultrasound guided intravenous catheterisation enrolled in the study. The median score were 4 (i.e. agree) in seven out of eight pairs of questions. The practical feeling and overall personal impression were very similar between Blue Phantom™ and pork meat model. Conclusions The suitability of self-made pork meat model was similar to Blue Phantom™ for the training of ultrasound guided IV catheterisation. Pork meat model can used as an alternative training tool. (Hong Kong j.emerg.med. 2016;23:153-158) |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|
Plný text