The Wholesome Foods Approach to Trabeculectomy Wet Lab Training

Authors

Tara L. Gallant, Department of Ophthalmology and Vision Sciences, University of California Davis Eye Center, Sacramento, California
Monica K. Lieng, Department of Ophthalmology and Vision Sciences, University of California Davis Eye Center, Sacramento, California
Jennifer L. Rizzo, Department of Ophthalmology and Vision Sciences, University of California Davis Eye Center, Sacramento, California
James D. Brandt, Department of Ophthalmology and Vision Sciences, University of California Davis Eye Center, Sacramento, California
Michele C. Lim, Department of Ophthalmology and Vision Sciences, University of California Davis Eye Center, Sacramento, California

Abstract

Abstract

Purpose In an era when trabeculectomy surgeries in the United States are on the decline, ophthalmology residents may have limited opportunities to practice surgical techniques critical to success. However, key steps of trabeculectomy surgery can be introduced in a wet laboratory using a simple surgical model based on food items.

Methods A fresh lime and chicken parts with skin, purchased from a grocery store, were utilized to practice trabeculectomy surgery. The white rind of a lime was used as a surrogate for human sclera and was incised to create a trabeculectomy flap. The flap was then successfully sewn down with 10–0 nylon suture using an operating microscope. The skin of the chicken part was used to re-create a fornix-based and limbus-based conjunctival incision, which was then sutured closed using 6–0 Vicryl suture. A survey of wet laboratory participants was conducted to assess the feasibility and efficacy of this technique.

Results Survey respondents were divided into two groups, those who had performed ≥40 incisional glaucoma surgeries and those who had performed <40. Both groups rated the simulation a 4 (mode) out of 5 in terms of how well it prepared them for glaucoma surgery on a human eye and how well the materials replicated human tissue, with 1 being not at all and 5 being very well. Similarly, both groups rated ease of setup and material acquisition a 1 out of 5, 1 being not difficult at all and 5 being extremely difficult. Also, 93.5% of the survey respondents recommended implementing this training model at other teaching hospitals, and none of the respondents recommended against it.

Conclusion This trabeculectomy teaching model is inexpensive, clean, and safe, and it provides a reasonably realistic substrate for surgical practice. It does not require cadaver or animal eyes, and no fixatives are needed, thus minimizing the risk of contact with biohazardous materials. Wet laboratory materials are easy to obtain, making this a practical model for practicing glaucoma surgery in both westernized and developing countries.

Received Date

6/22/2022

Accepted Date

4/4/2023

Online Available Date

6/19/2023

Recommended Citation

Gallant, Tara L.; Lieng, Monica K.; Rizzo, Jennifer L.; Brandt, James D.; and Lim, Michele C. (2023) "The Wholesome Foods Approach to Trabeculectomy Wet Lab Training," Journal of Academic Ophthalmology: Vol. 15: Iss. 1, Article 19.
DOI: 10.1055/s-0043-1768919
Available at: https://www.aupojournal.org/jao/vol15/iss1/19