About Our Regional Anaesthesia for the FRCA Primary Ultrasound Course

What Does the Course Cover?

This course covers ultrasound equipment, probes and the most important controls (probe selection, presets, depth, gain, freeze, linear measurement, colour-flow Doppler and M-mode).

The topics covered include:

• the relevant anatomy
• the area of the anaesthetic
• the local anaesthetic options
• safe dose
• features of toxicity
• management of toxicity
• safety measures
• the appearance of the relevant ultrasound anatomy
• the recognition of nerves under ultrasound
• ultrasound guidance techniques
• hydro-dissection and the use of local anaesthetic catheters

What Skills Will You Develop?

By the end of this course, you will be able to handle a range of different ultrasound machines and be comfortable with ultrasound controls and probes if you are not already. You will also understand some indications and the anatomy for the following nerve blocks:

• Upper Limb Blocks – Interscalane, Supraclavicular, Axillary, Peripheral nerves including median, ulnar and radial blocks
• Lower Limb Blocks – Fascia Iliaca, Femoral, Adductor Canal, Popliteal, Ankle blocks
• Truncal Blocks

The course will cover the safety issues which relate to them, how to use ultrasound for needle guidance, the appearance of the relevant anatomy under ultrasound on a normal subject as well as practicing needling techniques on models.

How Is the Course Taught?

In advance of the course you will be asked to watch some short videos covering the key knowledge content for the course if you are not already familiar with ultrasound machine and pro handling and image optimisation. This is to free-up time for practical scanning on the course day.

On the course lectures will be delivered by faculty working in anaesthetics covering the areas described above. The lectures will alternate with practical sessions.

Much of the scanning will be done with normal volunteers. You will practice needle insertion using gel blocks, commercial training equipment and chicken meat.