Speech mech chapter 8 part 2 Flashcards

1
Q

Eating involves the following
criteria

A

Important for eating to be pleasant
*hint: Hunger will drive people to acquire
nutrition

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2
Q

Food should be

A

palatable to be eaten in
sufficient amounts for good nutrition

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3
Q

Stages of swallowing must be

A

supported by an adequate
neuroanatomical substrate

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4
Q

gustation is also called

A

Critical component of chewing,
sucking, and swallowing (CSS)

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5
Q

Taste receptors (buds or cells) found
in

A

papillae of tongue epithelium are
chemoreceptors for gustation
*hint : Transmit information to the brain about
taste

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6
Q

Tastes can be sensed all over tongue. What Types of taste do you have ?

A

Salty, sweet, sour, bitter, and umami
* Umami is meaty taste of monosodium glutamate

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7
Q

Taste sense determines

A

whether a
bolus is ingested or ejected from
mouth

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8
Q

taste is Mediated by the

A

VII facial, IX
glossopharyngeal, X vagus and V
trigeminal nerves

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9
Q

Oral chemethesis

A
  • Detecting chemical stimuli by oral
    thermal and pain receptors
    – Can sense bacterial invasion and
    trigger sneeze
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10
Q

Oral Chemethesis Therapeutic use of carbonation or
citrus reduced

A

swallowing latency in
individuals with dysphagia although
the bolus was so strong to be
unpalatable

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11
Q

Olfaction is the

A

sense of smell

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12
Q

Olfaction plays vital role in

A

appetite and
taste

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13
Q

Olfactory sensors have

A

a short life
and are continually replaced

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14
Q

Olfaction arrives

A

at cerebral
cortex through multiple pathways
involving olfactory discrimination

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15
Q

Pleasant food odors

A

produce
salivation

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16
Q

Unpleasant food odors

A

produce
gagging or even vomiting

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17
Q

Sense of touch mediated by many

A

mechanoreceptors (sensors)

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18
Q

Sensors that are sensitive to physical contact. This is….

A

Broadly distributed about the body
*Differentiated by type of stimulus causing
response

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19
Q

Glabrous (hairless) skin contains

A

Meissner’s corpules and Merkel disk receptors-
transmit movement and pressure

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20
Q

Deep cutaneous skin contains:

A

Pacinian corpules and Ruffinni ending- respond to
deep pressure and stretch

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21
Q

Vibration sense

A

Subclass of tactile sense
; Sensed by deformation of tactile
receptors

22
Q

Two point discrimination

A

Measuring sense of touch by
perceiving two probes as two versus
one stimulus

23
Q

Four classes of thermal receptors

A

Warm, hot, cool, and cold

24
Q

what do Pain sensors (Nociception)

A
  • Produce perception of pain when
    traumatized
    – Important in development of structural
    disorders of swallowing
    – May respond to traumatic or thermal
    trauma
25
Q

Muscle stretch is sensed by

A

muscle spindle fibers
– Found within the oral musculature
* Mandibular elevators richly endowed with
sensors

26
Q

Muscle tension is sensed by

A

Golgi tendon organs (GTOs)
*hint : found within the tendons and fascia and Respond to active contraction of muscles

27
Q

salivation Result of

A

release of saliva into the
oral cavity, motor response

28
Q

salivation is a component of

A

mastication and
deglutition

29
Q

Product of three major glands

A

– Parotid gland secretes serous saliva
– Submandibular gland produces thin
serous secretions and mucus
– Sublingual gland produces thick
mucus

30
Q

Reflexive Circuits of Mastication
and Deglutition

A

individual reflex circuits

31
Q

Processes dealing with eating and
drinking

A

Chewing, rooting, and sucking reflexes
* Uvular, gag, retch, and vomit reflexes
* Cough reflex
* Tongue base retraction and elevation
* Pain and respiration reflexes

32
Q

chewing reflex is triggered by

A

deep pressure on
roof of mouth

33
Q

chewing reflex is involves

A

rotary motion of
mandible
*hint: Bolus is moved into and off of the molars

34
Q

Chewing center located within
midbrain

A

Center involved in reflexive movements
of tongue for sucking and licking

35
Q

rooting and sucking reflexes are

A

Important for neonates and
infants

36
Q

Rooting reflex

A

Tactile stimulation of cheek causes
infant’s mouth to open

37
Q

Sucking reflex

A

Created by soft contact with inner
margin of lips
* Causes a sucking response

38
Q

Uvular (Palatal) Reflex

A

Mediated in manner similar to gag reflex

39
Q

Gag (pharyngeal) reflex

A

Helps individuals avoid aversive stimuli
– Tactile stimulation of faucial pillars,
posterior pharyngeal wall or posterior
tongue

40
Q

Gag (pharyngeal) reflex can be

A

elicited by taste
* Causes respiration to cease
* Causes pharynx to elevate and constrict

41
Q

Retching

A

Involuntary attempt at vomiting
– Caused by noxious smells, tastes,
gastrointestinal distress, vestibular
dysfunction, upsetting visual
stimulation

42
Q

Vomiting (emesis)

A

Oral expulsion of gastrointestinal
contents

43
Q

cough reflex is Initiated by

A

noxious stimuli of
the pharynx, larynx, or
bronchial passageway

44
Q

Cough Reflex Involves

A

laryngeal adduction
and abdominal contraction
– Increases subglottal pressure
– Produces forceful exhalation

45
Q

Pain withdrawal reflex

A

Affects mastication and swallowing
* Causes a natural withdrawal from noxious
stimulus

46
Q

Oral and pharyngeal pain responses

A

Individual acts to remove excessively hot or
spicy food by swallowing or expectoration

47
Q

Apneic reflex-

A

Stimulation of oral cavity, pharynx or
larynx
*hint: Cease respiration

48
Q

Respiratory reflex

A

– Under partial voluntary control
– Respiratory centers located in lower
medulla
– When oxygen levels decline below
criteria, respiration rate increases

49
Q

Causes of respiration

A

– Inadequate oxygenation in the blood
– Increased carbon dioxide in the blood
– Increased acidity

50
Q

Mastication and deglutition are
governed by

A

unconscious,
automatic sensorimotor system but
can be consciously controlled

51
Q

what is Centrally generated processing
(CPG)

A

– Two networks in medulla oblangata:
* Dorsal swallowing group- generate swallow
pattern
* Ventral swallowing group- activate motor
response