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Comparing Student and Resident Expectations of their Roles for the Third-Year Medical Student General Surgery Clerkship

This study reveals that while third-year medical students and general surgery residents share aligned expectations on many core clerkship duties, significant discrepancies exist regarding patient load, leadership of orientation, and operative participation, highlighting a need for intervention to improve role clarity and satisfaction.

Original authors: Souma Kundu, Stephanie Seale, Jennifer Shearer, Serena Bidwell, Camille E Hironaka, Baylee F Bakkila, Cara A Liebert, Thomas A Pham

Published 2026-07-09
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Original authors: Souma Kundu, Stephanie Seale, Jennifer Shearer, Serena Bidwell, Camille E Hironaka, Baylee F Bakkila, Cara A Liebert, Thomas A Pham

Original paper licensed under CC BY 4.0 (https://creativecommons.org/licenses/by/4.0/). This is an AI-generated explanation of the paper below. It is not written or endorsed by the authors. For technical accuracy, refer to the original paper. Read full disclaimer

Imagine the third-year medical student surgery clerkship as a high-stakes, fast-paced cooking class where the students are the new apprentices and the residents are the experienced sous-chefs. The goal of this study was to see if the apprentices and the sous-chefs were on the same page about what the "menu" of duties actually looks like.

The researchers, led by Souma Kundu from Stanford, surveyed both groups to see if their expectations matched up. Here is what they found, broken down simply:

The Good News: The Menu is Mostly Clear

For most of the daily tasks, the students and the residents agreed perfectly. Both sides knew that students should:

  • Pre-round: Check on the "ingredients" (patients) before the head chef (attending) arrives.
  • Clinic Duty: Spend time in the outpatient kitchen (clinic).
  • Communicate: Talk to the head sous-chef (chief resident) to get their assignments.
  • Floor Work: Do the prep work on the main kitchen floor.
  • OR Prep: Study the recipes (surgical cases) before entering the hot kitchen (operating room).
  • Feedback: Expect the sous-chefs to review and critique their daily notes.

In these areas, everyone was singing from the same song sheet.

The Friction Points: Where the Recipes Clashed

However, there were three specific areas where the students and residents had very different ideas about the "rules of the kitchen."

1. The "All-Hands" vs. "Specialist" Debate (The Operating Room)

  • The Residents' View: They believe students should scrub in (put on the sterile gear and help) for every single surgery possible. To them, the operating room is the main event.
  • The Students' View: They agreed less strongly with this. They didn't necessarily feel they needed to be in the operating room for every single case.
  • The Metaphor: The residents think the student's job is to be a sous-chef in the kitchen for every dish. The students feel they might be more like a tasting committee or a prep cook who doesn't need to be at the stove for every single order.

2. The "One vs. Many" Patient Problem

  • The Students' View: They expected to be responsible for 2 to 3 patients at a time.
  • The Residents' View: They thought 0 to 1 patient was plenty for a student to handle.
  • The Metaphor: The students wanted to manage a small table of three guests, while the residents felt the student should only be responsible for a single VIP guest. The students felt they could handle more; the residents felt one was enough to learn deeply without getting overwhelmed.

3. Who is the "Head Chef" Giving the Briefing?

  • The Residents' View: They believed the Senior Resident (the most experienced sous-chef) was the one who sat down and explained the rules to the new students.
  • The Students' View: They reported a much more chaotic experience. They said the rules were explained by many different people (junior residents, attendings, or a mix of everyone), or sometimes no one clearly took charge.
  • The Metaphor: The residents thought there was one clear manager giving the daily briefing. The students felt like they were getting instructions from a rotating cast of characters, which can be confusing if everyone says something slightly different.

The "Belonging" Factor

The study also asked students how much they felt like they were part of the team.

  • About two-thirds of students felt like valued members of the kitchen crew.
  • However, one-third felt a bit like the "new intern" who is just watching from the corner, not quite part of the team yet.

Why Does This Matter?

The paper suggests that when the "recipe" isn't clear, people get frustrated. If a student thinks they should be managing three patients and the resident thinks they should only manage one, or if the student thinks they are just an observer while the resident expects them to scrub in, it creates tension.

The authors conclude that while the team generally works well together, fixing these specific misunderstandings—clarifying how many patients to follow, how often to be in the operating room, and who gives the initial instructions—could make the experience better for everyone. It's about making sure the apprentices and the sous-chefs are looking at the same recipe book before they start cooking.

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