Department of Colorectal Surgery, Portsmouth Hospitals NHS Trust, Portsmouth, UK.
University of Portsmouth, Portsmouth, UK.
Surg Endosc. 2021 Mar;35(3):1362-1369. doi: 10.1007/s00464-020-07517-4. Epub 2020 Apr 6.
There has been a constant increase in the number of published surgical videos with preference for open-access sources, but the proportion of videos undergoing peer-review prior to publication has markedly decreased, raising questions over quality of the educational content presented. The aim of this study was the development and validation of a standard framework for the appraisal of surgical videos submitted for presentation and publication, the LAParoscopic surgery Video Educational GuidelineS (LAP-VEGaS) video assessment tool.
An international committee identified items for inclusion in the LAP-VEGaS video assessment tool and finalised the marking score utilising Delphi methodology. The tool was finally validated by anonymous evaluation of selected videos by a group of validators not involved in the tool development.
9 items were included in the LAP-VEGaS video assessment tool, with every item scoring from 0 (item not presented in the video) to 2 (item extensively presented in the video), with a total marking score ranging from 0 to 18. The LAP-VEGaS video assessment tool resulted highly accurate in identifying and selecting videos for acceptance for conference presentation and publication, with high level of internal consistency and generalisability.
We propose that peer review in adherence to the LAP-VEGaS video assessment tool could enhance the overall quality of published video outputs.
随着发表的外科手术视频数量不断增加,人们对开放获取资源的偏好也在不断增加,但在发表之前对视频进行同行评审的比例明显下降,这引发了人们对所呈现的教育内容质量的质疑。本研究旨在开发和验证一种用于评估提交展示和发表的外科手术视频的标准框架,即腹腔镜手术视频教育指南(LAP-VEGaS)视频评估工具。
一个国际委员会确定了纳入 LAP-VEGaS 视频评估工具的项目,并利用 Delphi 方法最终确定了标记评分。该工具最终通过一组未参与工具开发的验证者对选定视频进行匿名评估进行了验证。
LAP-VEGaS 视频评估工具包括 9 个项目,每个项目的得分为 0(视频中未呈现项目)到 2(视频中广泛呈现项目),总标记得分为 0 到 18。LAP-VEGaS 视频评估工具在识别和选择接受会议展示和发表的视频方面非常准确,具有较高的内部一致性和可推广性。
我们建议,按照 LAP-VEGaS 视频评估工具进行同行评审可以提高已发表视频输出的整体质量。