Swallowing is essential to survival. The purpose of the swallowing mechanism is to transport food/liquid to the stomach as well as provide airway protection. The swallow is made up of different phases, that being the oral preparatory phase, oral transit phase, pharyngeal phase and esophageal phase. Normal development of the oropharyngeal structure of the swallowing mechanism is essential for a typical swallow from infancy to adulthood. Further, the oropharyngeal structure changes because of age. Speech language pathologists need to be able to understand all of the components of the normal swallow to recognize dysphagia in clinical settings. Throughout the paper, the oral preparatory phase, oral transit phase, pharyngeal phase, and esophageal …show more content…
Sensation essentially starts the oral preparatory stage because the smell and vision of the food or liquid helps prepare the salivary glands to secrete saliva to form a bolus (Logemann, 1997). Additionally, the food or liquid that is placed on the mouth can stimulate taste and touch receptors on the tongue. The receptor sites for taste are located on the hard and soft palate, the tongue, in the pharynx and in the supralaryngeal region (Groher & Crary, 2010). These receptors are activated by saliva, which is produced by the submandibular, submaxillary and parotid glands (Groher & Crary, 2010). Saliva is important for creating the bolus, for having adequate oral hygiene and to facilitate taste. Moreover, the sensory information that is received from the tongue is essential for an effective swallow (Groher & Crary, 2010). The viscosity and oral manipulation of the food will determine the amount of food swallowed (Logemann, 2014). The sensory receptors help the tongue shape and move the bolus because of this sensory information. Furthermore, the volume of the bolus is interpreted through sensory receptors on the tongue. Sensory receptors in the palate, buccal area and lips help assist with the formulation of the bolus and oral control to achieve an efficient swallow …show more content…
Additionally, the tongue controls the food in the mouth by moving the food onto the teeth and mixing the food with the saliva (Logemann, 2014). However, for liquids the bolus is held between the tongue and anterior hard palate before reaching the pharyngeal stage. The liquid bolus is held on the tongue which is in a cupping position. The food bolus is held between the middle of the tongue and the hard palate while the tongue tip is at the alveolar ridge (tippers) or on the floor of the mouth in front of the tongue (dippers) (Logemann, 1997). The food needs to be formed into a bolus and to do this, the food must be chewed. The tongue places the food on the teeth and the upper and lower incisors crush the food (Logemann, 1997). Then the food falls back on the tongue and is cycled into the rotary chew movement (Logemann, 1997). For this chew, tight labial closure and buccal muscle activation is essential (muscles in Appendix A). The labial seal allows for no food to fall out and the buccal musculature activates to keep the food from falling into the spaces between the gums and teeth. Once the food is chewed, the tongue forms the food into a bolus to be prepared to propel the bolus back through the oropharynx to be swallowed, which is when the oral preparatory stage terminates. During the oral prep stage, breathing does not
The child is at stage three linguistic speech in oral development (Fellows & Oakley, 2014). They show evidence of this in both their receptive and expressive language meeting the criteria for this stage (Fellows & Oakley, 2014). They show evidence of their receptive language by their ability in being able to understand opposites (Fellows & Oakley, 2014). While they had some issues with the differences between soft and scratchy they were able to demonstrate the differences between big and little several times during the dialogue. They showed evidence of their expressive language by their use of telegraphic speech, expanding vocabulary and in the ability to take in turns of speaking and listening (Fellows & Oakley, 2014). Telegraphic
From the time Caroline began preschool she had a severe speech sound disorder. She had a lisp along with difficulty producing what she referred to as harsh sounds, such as the sound /r/. The lisp caused difficulty in producing /th/ which was produced in the form of /s/. The sounds that gave her the most trouble were the lingua-dental. There was extreme difficulty in the articulation of her tongue to produce the sounds, and in order to compensate for not being able to say the words properly she began to omit the sounds she could not produce. Her speech language pathologist explained to her that she had a lazy tongue. It was described to her that she did not know how to properly move her tongue in the specific ways to produce the specific sounds. When Caroline was asked what she thought had caused her speech disorder, she thought it was because she had a delay in her verbal abilities and poor mouth structure as her mouth was narrow, and teeth were very crooked. However, the underlying cause was not known.
...lution tasted as compared with pervious testing due to no prior documentation. This test also did not consider the amount of time it took for R2 to taste the solutions. Furthermore, this experiment does not test injury or defect in the brain that may effect the functioning of the facial nerve, but not actually be an issue with the nerve itself. While the hypothesis was substantiated for both subjects, more long term assessment or re-testing is necessary to assuredly confirm both R1 and R2 have in tact facial nerve functioning.
Esophagus: Esophagus is a long straight tube which connects the pharynx to the stomach. Once the food has been reduced to a soft mush, the tongue pushes it to the throat which leads to a long straight tube called esophagus. The esophagus squeezes the mass of food with rhythmic muscle contraction called peristalsis which then forces the food to the stomach.
In order for this breakdown to happen, the ‘tube’ through which the food travels requires assistance from a number of other digestive organs starting with the salivary glands, and later receiving
Eslick, G. D., and N. J. Talley. "Dysphagia: Epidemiology, Risk Factors and Impact on Quality of Life - a Population-based Study." Alimentary Pharmacology & Therapeutics 27.10 (2008): 971-79. *
Merely the smell of food can trigger saliva (LiveScience (3).) For example, the smell of fried chicken, with rice and gravy, and corn bread makes my mouth salivate. As stated earlier, the digestive system is a complex network that is necessary for the digestion and absorption of nutrients. When something is incorrect with the GI Tract, there is a variety of symptoms to know so, such as; abdominal pain, bloating, constipation, diarrhea, heartburn, vomiting, etc. Most of the symptoms can be avoided or reduced by watching what we eat. (LiveScience (3).) It is important to eat a variety of foods to maintain a well-balanced diet, drink water, and to exercise a minimum of thirty minutes a
...ve eaten, to break down the food into a liquid mixture and to slowly empty that liquid mixture into the small intestine. Once the bolus has entered your stomach it begins to be broken down with the help of the strong muscles and gastric juices which are located in the walls of your stomach. The gastric juices are made up of hydrochloric acid, water, and mucus- and the main enzyme inside of your stomach is what is known as pepsin, which needs to be surrounded in an acidic setting in order to do its job, that is to break down protein. Once the bolus has been inside of your stomach for long enough it begins to form into a liquid called chyme, and what keeps the chyme from flowing back into our esophagus are ring shaped muscles known as sphincters located at the beginnings and ends of the stomach and they have the task of controlling the flow of solids and liquids.
The pharynx is a large cavity behind the mouth and between the nasal cavity and larynx. The pharynx serves, as an air and food passage but cannot be used for both purposes at the same time, otherwise choking would result. The air is also warmed and moistened further as it passes through the pharynx. The larynx is a short passage connecting the pharynx to the trachea and contains vocal chords. The larynx has a rigid wall and is composed mainly of muscle and cartilage, which help prevent collapse and obstruction of the airway.
Crunch, Crunch, Crunch. As you munch on those first few Cheetos the digestion process begins in your mouth. Here, mechanical digestion begins to reduce the size of the Cheeto and mixes the food particles with saliva. The tongue helps mix and move the pieces of Cheeto throughout the mouth. The salivary glands in the mouth also contribute to the breakdown of the Cheetos in the mouth. They secrete amylase and mucus. The parotid glands begin chemical digestion on the Cheetos. It secretes a clear, watery fluid that is high in amylase. The enzyme, amylase, begins to breakdown carbohydrates into disaccharides. The other two salivary glands, the submandibular and the sublingual, secrete saliva containing mucus, which binds and lubricates the Cheeto particles for easy swallowing. Now the food has been formed into a bolus with the help of saliva, the tongue, and teeth. Next the bolus travels into the pharynx, where the epiglottis closes off the top of the trachea so no food can enter. Then it moves on to the esophagus, where peristaltic waves push the food toward the stomach. The food enters the stomach through the cardiac sphincter at the end of the esophagus.
One of the main functions is to keep the mouth moist, food needs to be moist so that it can easily pass through the oesophagus. Before the ruminant eats food the salivary glands such as the mandibular, the parotid and the sublingual glands produce saliva. One of the main constituents of saliva is glycoproteins and when mixed with water will form a mucous. The salivas mucous moistens and softens the food and allows the ruminant to make it into a bolus or small ball. The saliva lubricates the passage so that the bolus of food can be swallowed. Saliva also has an antibacterial function, it contains lysozomes which keep the number of bacteria in check. Saliva is alkaline because it contains bicarbonate phosphate, this is necessary for neutralization of fermentation products. Ruminants consume vast amounts of starch, saliva contains the enzyme amylase which will help to break down and digest the starch. In young calves the saliva also contains an enzyme called lingual lipase which helps to digest fats such as milk. As the calf ages, the calf looses the function of this enzyme and it no longer drinks
In this report, you will learn how the nose and tongue work together to create flavor. Your sense of smell and sense of taste are very important when deciding the flavor of food. The tongue and nose influence each other more than you may think. The nose is where the sense of smell originates. There are two entrances that allow air to enter the nose, called nostrils.
The human’s sweaty hands grabbed me into his mouth and his unflossed molars grinded me to pieces. The mouth was the gateway to the digestive system. It takes the food (me!) and breaks it down into tiny pieces for energy. Humans have four kinds of teeth:
Maintaining oral health is extremely important not only for your mouth, but for your overall health (Wallace, Taylor, Wallace & Cockrell, 2010). Poor oral health impacts a person’s quality of life and general health, It causes pain which could result in poor nutrition (Griffin, Jones, Brunson, Griffin & Bailey, 2012). The residents at Menarock aged care have a private dentist from Alpha dental that visits the facility when prompted, although some resident’s families take them to their own family dental professional.
After the initial assessment of the patient, if the nurse has any concerns regarding the patient’s swallow, it is the nurse’s role to refer that patient to the Speech and Language therapist. On assessment from the Speech and Language therapist they may find that the patient appears to have Dysphagia, which a difficulty or discomfort in swallowing, the Speech and Language therapists may prescribe a Dysphagia diet for such patients. A Dysphagia diet is highly individualised and involves modifications to food textures and fluid viscosity, foods may have to be chopped, minced and fluids may need to be thickened (Coxall et al., 2008). It is important that Dysphagia is addressed as there is a high risk of coughing and choking associated with it. Dysphagia can also lead to Aspiration pneumonia which is a chest infection which can develop from accidentally inhaling something such as food particles, it can cause irritation to the lungs or it can damage them (Nhs.uk, 2016). The Nurse must also liaise with the occupational therapist if required. The occupational therapist focuses of maximizing an individual’s ability to engage in all aspects of daily living. Eating and Drinking been an important activity in everyone’s day to day life, occupational therapy may be needed for this patient to meet their nutritional requirements. Occupational therapy in terms of nutrition may involve coaching the patient’s progress in oral feeding or the transition from tube feeding, designing equipment in the environment to support feeding or designing behavioural modifications to manage behavioural feeding difficulties, educating the patient, families, caregivers, and other health professional in food selection, preparation,