New practical course for laparoscopy training: anatomizing the orange.

PURPOSE

The aim of this study was to evaluate whether anatomizing the orange reliably improves laparoscopic skills and can therefore be used as a course in laparoscopic surgical training.

MATERIALS AND METHODS

12 trainees were required to practice baseline laparoscopic skills for 10 days and were then randomized into groups: 6 people who anatomized the orange for 1 h daily for 5 days and 6 in a control group who continued to practice the baseline laparoscopic skills. The trainees were tested on completing porcine laparoscopic nephrectomy. Operative performance was measured using a global assessment scale of surgical skill.

RESULTS

The total score of global rating scale was 23.4 +/- 4.1 for the group who anatomized the orange and 18.3 +/- 2.7 for the control group (p < 0.05). Operative performance significantly improved in the group anatomizing the orange.

CONCLUSION

Anatomizing the orange resulted in improving laparoscopic skills and can be incorporated into the laparoscopic training course. This could be beneficial for those who wish to develop the advanced skills required for various laparoscopic surgery procedures.