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1. The process of preparing food for swallowing is termed
a.
deglutition.
b.
trituration.
c.
mastication.
d.
none of the above.
ANSWER:
c
2. The process of swallowing is termed
a.
deglutition.
b.
trituration.
c.
mastication.
d.
none of the above.
ANSWER:
a
3. The term meaning disorders of swallowing is
a.
dysphasia.
b.
dysarthria.
c.
dystonia.
d.
dysphagia.
ANSWER:
d
4. Which of the following is not considered part of mastication?
a.
Passing the bolus into the pharynx
b.
Moving the bolus onto the teeth
c.
Mixing the bolus with saliva
d.
All are considered part of the mastication process
ANSWER:
a
5. The important function of the buccal musculature in mastication and deglutition is
a.
keeping food or liquid out of the buccal cavity.
b.
keeping food or liquid on the molars for chewing.
c.
helping to maintain a lip seal.
d.
a & b
e.
all of the above.
ANSWER:
d
6. A lip seal is important because
a.
it keeps food and liquid in the mouth during mastication.
b.
it helps maintain the positive pressure for swallowing.
c.
it keeps one from breathing during mastication.
d.
a & b
e.
a, b, & c
ANSWER:
d
7. The term “bolus” refers to
a.
the mass of food being prepared for swallowing.
b.
the ballast provided by tongue spatulation.
c.
the specific process of trituration.
d.
none of the above.
ANSWER:
a
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8. Velar closure during the swallow is important because
a.
it keeps one from having nasal regurgitation.
b.
it keeps postnasal mucus from entering the airway.
c.
it provides a seal for the positive pressure of swallowing.
d.
a & c
e.
a, b, & c
ANSWER:
d
9. The bolus is moved down the pharynx by means of
a.
pharyngeal peristalsis.
b.
pharyngeal mastication.
c.
increased pharyngeal pressure.
d.
a & b
e.
a & c
ANSWER:
e
10. At birth, the neonate is
a.
in a dominantly extended posture that will modify over time to become more flexed.
b.
capable of ceasing respiration for up to half a second to facilitate swallowing.
c.
capable of some limited voluntary motion.
d.
governed by reflexes.
ANSWER:
d
11. Stroking the cheek of a neonate will result in
a.
the infant orienting to the side of stimulation.
b.
the infant looking to the opposite side.
c.
the infant initiating tongue protrusion and retraction.
d.
none of the above.
ANSWER:
a
12. The region of the mouth is termed the
a.
pre-oral region.
b.
perinatal region.
c.
perioral region.
d.
none of the above.
ANSWER:
c
13. Soft contact with the inner margin of the lips of a newborn will result in
a.
protrusion and retraction of the tongue.
b.
elevation and depression of the mandible.
c.
vomiting (“spitting up”).
d.
a & b
e.
a, b, & c
ANSWER:
d
14. Which of these statements is not true?
a.
The infant’s tongue is smaller than an adult’s.
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b.
The infant’s larynx is elevated relative to an adult’s.
c.
The infant’s velum makes contact with the epiglottis.
d.
b & c
e.
All of the above are true.
ANSWER:
e
15. The sucking reflex can be stimulated by
a.
light stimulation of the lips in neonates.
b.
visual presentation of food in older infants.
c.
stroking the epithelium of the cheeks.
d.
a & b
e.
a, b, & c
ANSWER:
d
16. The sucking reflex includes
a.
pumping the tongue forward and back repeatedly.
b.
elevation and depression of the mandible.
c.
swallow of bolus after four or five pumps of the tongue.
d.
a & b
e.
a, b, & c
ANSWER:
e
17. In an infant, the epiglottis
a.
depresses during the swallow.
b.
remains elevated during the swallow.
c.
remains in contact with the velum during the swallow.
d.
a & b
e.
b & c
ANSWER:
e
18. An infant can
a.
breathe and swallow at the same time.
b.
only hold his or her breath for about half a second during the swallow.
c.
swallow with his or her velum elevated.
d.
none of the above.
ANSWER:
a
19. The adult pharynx
a.
is capable of complete constriction.
b.
is invested with numerous olfactory sensors.
c.
is immobile during swallowing.
d.
serves as a passageway for both food and air.
ANSWER:
d
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20. The adult swallowing pattern includes
a.
elevation of the larynx.
b.
elevation of the velum.
c.
depression of the epiglottis.
d.
a & b
e.
a, b, & c
ANSWER:
e
21. Infant dentition begins erupting
a.
around the fourth month.
b.
around the fifth month.
c.
around the sixth month.
d.
around the seventh month.
ANSWER:
c
22. Contact of the tongue with teeth in the deciduous arch
a.
reinforces a mature swallow.
b.
removes plaque from the incisors.
c.
eliminates the need for the velar depression.
d.
supports movement of the larynx.
ANSWER:
a
23. The mature swallow
a.
requires contraction of the masseter, temporalis, and medial pterygoid to provide support for tongue retraction
and superior pressure on the palate.
b.
requires contraction of the platysma to maintain lip seal.
c.
requires contraction of the zygomatic major muscles to help elevate the lips during swallowing.
d.
a & b
e.
all of the above.
ANSWER:
a
24. Superior force of the tongue directed toward the hard palate during swallow
a.
is critical to development of the masseter, temporalis, and medial pterygoid muscles.
b.
is critical to proper spreading of the dental arch.
c.
is a hallmark of the mature swallow.
d.
a & b
e.
a, b, & c
ANSWER:
e
25. Failure of the tongue to exert sufficient superior force on the hard palate and upper dental arch during swallow will
result in
a.
collapse of the upper dental arch.
b.
highly vaulted hard palate.
c.
cleft palate.
d.
a & b
e.
a, b, & c
ANSWER:
d
26. ____________________ refers to the processes involved in preparation of the bolus for swallowing.
ANSWER:
Mastication
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27. ____________________ refers to the process of swallowing.
ANSWER:
Deglutition
28. ____________________ refers to disorders of swallowing.
ANSWER:
Dysphagia
29. The ____________________ is the mass of food or liquid that has been prepared for swallowing.
ANSWER:
bolus
30. The ____________________ stage of swallowing involves transit of the bolus to the pharynx.
ANSWER:
oral
31. The ____________________ stage of swallowing involves transit of the bolus through the pharynx.
ANSWER:
pharyngeal
32. The ____________________ stage of swallowing involves transit of the bolus through the esophagus.
ANSWER:
esophageal
33. The process of mastication and food preparation is referred to as the ____________________ stage.
ANSWER:
oral preparatory
34. Weak ____________________ musculature can result in pocketing of food in the cheeks.
ANSWER:
buccal
35. Damage to the (cranial nerve name and number) ____________________ nerve can result in weak buccal musculature
and pocketing of food in the cheeks.
ANSWER:
VII facial
36. Paralysis of the (structure) ____________________ will result in nasal regurgitation during swallow.
ANSWER:
velum
37. _________________________ refers to pneumonia acquired as a result of food or liquid entering the lungs.
ANSWER:
Aspiration pneumonia
38. A tight ____________________ is required to keep food from exiting the mouth during mastication and deglutition.
ANSWER:
lip seal
39. A tight lip seal is accomplished by muscles innervated by the (cranial nerve name and number)
____________________ nerve.
ANSWER:
VII facial
40. A tight lip seal requires contraction of the unpaired lower lip muscle called the ____________________.
ANSWER:
mentalis
41. Grinding of food in preparation for swallowing involves the group of muscles known as the muscles of
____________________.
ANSWER:
mastication
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42. The muscles of mastication are innervated by the (cranial nerve name and number) ____________________ nerve.
ANSWER:
V trigeminal
43. The ____________________ moves the food onto the molars for chewing.
ANSWER:
tongue
44. Movement of the tongue requires intact function of the (cranial nerve name and number) ____________________
nerve.
ANSWER:
XII hypoglossal
45. A lesion of the (cranial nerve name and number) ____________________ nerve may result in paralysis of the tongue.
ANSWER:
XII hypoglossal
46. A lesion of the (cranial nerve name and number) ____________________ nerve may result in paralysis of the facial
muscles.
ANSWER:
VII facial
47. Contact of the bolus with the fauces, posterior tongue base, or velum appears to trigger the beginning of the
____________________ stage of swallow.
ANSWER:
pharyngeal
48. Individuals with a deficit of the oral stage of swallow tend to have increased pooling in the ____________________.
ANSWER:
valleculae
49. Upon initiation of the pharyngeal stage of swallow, the vocal folds ____________________.
ANSWER:
adduct
50. During the pharyngeal stage of swallow, the larynx ____________________.
ANSWER:
elevates
51. A lesion to the (cranial nerve name, number, and branch) ________________________________________ can result
in inability of the vocal folds to adduct.
ANSWER:
X vagus, recurrent laryngeal nerve
52. A lesion of the (cranial nerve name and number) _________________________ nerve can result in failure to trigger
the pharyngeal reflexes involved in swallowing.
ANSWER:
IX glossopharyngeal
53. A lesion of the (cranial nerve name and number) ____________________ nerve can result in loss of sensation of the
oral cavity.
ANSWER:
V trigeminal
54. Lesion of the (cranial nerve name and number) ____________________ nerve may result in loss of sensation in the
area of the vocal folds.
ANSWER:
X vagus
55. Lesion of the (cranial name and number) ____________________ nerve may result in loss of taste of the anterior two-
thirds of the tongue.
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movement of the bolus through the esophagus and then into the stomach.
ANSWER:
VII facial
56. Lesion of the (cranial name and number) _________________________ nerve may result in loss of taste sensation of
the posterior one-third of the tongue.
ANSWER:
IX glossopharyngeal
57. Sweet taste is primarily perceived on the (tip/sides/posterior dorsum) ____________________ of the tongue.
ANSWER:
tip
58. Sour taste is primarily perceived on the (tip/sides/posterior dorsum) ____________________ of the tongue.
ANSWER:
sides
59. Bitter taste is primarily perceived on the (tip/sides/posterior dorsum) _________________________ of the tongue.
ANSWER:
posterior dorsum
60. Salty taste is primarily perceived on the (tip/sides/posterior dorsum) ____________________ of the tongue.
ANSWER:
sides
61. Salty, sweet, and sour taste are primarily mediated by the (cranial nerve name and number) ____________________
nerve.
ANSWER:
VII facial
62. Bitter taste is primarily mediated by the (cranial nerve name and number) _________________________ nerve.
ANSWER:
IX glossopharyngeal
63. Bitter taste and the gag reflex are both mediated by the (cranial nerve name and number)
_________________________ nerve.
ANSWER:
IX glossopharyngeal
64. The _________________________ reflex results in retraction of the tongue into the pharynx.
ANSWER:
tongue base retraction
65. The ____________________ reflex involves elevation of the soft palate.
ANSWER:
palatal
66. What are the four stages of mastication and deglutition?
ANSWER:
The four stages of mastication and deglutition are:
The oral preparatory stage (mastication) occurs when food is prepared for
swallowing. During this stage, the lips seal, thereby keeping the food in the individual’s mouth. The lingual
muscles and muscles of mastication grind up the food. Finally, the food mixes with saliva to form a bolus (ball
of fluid or food) that can be swallowed.
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67. What is involved in performing the sensory examination?
ANSWER:
The sensory examination can be performed in a clinic or office, or at the bedside. Basically, the sensory
examination is designed to evaluate the client’s tactile sense (sense of touch), dermal sense (heat and cold), and
taste sense (sweet, sour, bitter, salty, and umani). When evaluating the taste sense, it is important to not use
visual clues to assess the client, and also to test many areas of the mouth. For example, to test taste, dip a
cotton-tipped applicator into water and then into salt, sugar, bitters, lemon, and umani. Touch an area in the
mouth with each type of substance, and ask the client what he or she tastes.
68. Why are nociceptors so important?
ANSWER:
Noriceptors are extremely important because they protect us from injury or even death. Noriceptors, or pain
sensors, produce the perception of pain when they are traumatized. For example, if you start to drink a fluid
that is very hot, you will likely spit it out, rather than swallow the fluid and risk being burned. The perception
of burning is caused by direct trauma to nerve endings that relay this information to higher centers. As a result,
you will act to avoid the painful stimulus. However, people with third-degree burns do not perceive pain,
because the nerve endings supplying the burned area will have been destroyed.
69. Why do disorders of salivation develop?
ANSWER:
Disorders of salivation develop for a number of reasons. Xerostonia, or “dry mouth,” occurs when an
individual has a reduction in the output of saliva. A dry mouth is usually produced by the intake of
medications, including diuretics, antihistamines, and anti-hypertensive drugs. Hundreds of different
medications can produce this condition. Another cause of dry mouth is Sjogren’s syndrome, which is an
autoimmune disorder. This condition is characterized by disabled salivary glands and tear ducts. Finally,
peripheral and central nerve damage can cause a disorder of salivation.
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77. Results in elevation of the velum
ANSWER:
ANSWER:
b
ANSWER:
81. Aids in sealing the upper airway during swallowing
ANSWER:
b
82. Stimulated by contact with the soft palate
ANSWER:
83. Can be stimulated by pressure on the hard palate
ANSWER:
84. Critical in moving the bolus to the pharynx
ANSWER:
b
ANSWER:
76. Sensed primarily on the tip of the tongue
ANSWER:
b
Name:
Class:
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mechanoreceptors
b.
chemoreceptors
Ruffini endings
d.
glabrous
Merkel disk receptors
g.
Pacinian corpuscles
95. Hairless skin
ANSWER:
e
96. Superficial cutaneous mechanoreceptors that sense minute movement
ANSWER:
d
ANSWER:
b
98. Superficial cutaneous mechanoreceptors for light pressure
ANSWER:
b
87. Stimulated by lightly brushing the cheek
ANSWER:
a
88. Involves elevation of the larynx, elevation of the velum, and protrusion of the tongue, but not expulsion of abdominal
contents
ANSWER:
c
89. Involves simultaneous forceful contraction of the abdominal muscles, tight closure of the airway, and opening of the
upper esophageal sphincter
ANSWER:
d
90. Involves anterior and posterior pumping of the tongue
ANSWER:
b
91. Designed to help a neonate find a source of food
ANSWER:
a
92. Contains all of the same reflexive responses inherent in the pharyngeal stage of swallowing
ANSWER:
c
93. Involves turning toward a stimulus that has touched an infant’s cheek
ANSWER:
a
94. Involves elevating and depressing the mandible
ANSWER:
b
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nociception
b.
olfaction
d.
deep pressure
light pressure
muscle stretch
g.
muscle tension
104. Mediated by muscle spindles
ANSWER:
f
105. Conscious perception terminates in insula of cerebral cortex
ANSWER:
c
106. Raw nerve ending
ANSWER:
a
107. Mediated by Pacinian corpuscles
ANSWER:
d
108. Sense of smell
ANSWER:
b
109. Mediated by Merkel disk receptors
ANSWER:
e
ANSWER:
b
ANSWER:
f
99. Pacinian corpuscles belong to this class of receptors
ANSWER:
a
100. Deep cutaneous mechanoreceptors for deep pressure
ANSWER:
g
101. Deep cutaneous mechanoreceptors for tissue stretch
ANSWER:
c
102. Class of receptors that respond to physical deformation
ANSWER:
a
103. Mediates olfactory sense
ANSWER:
b
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parotid gland
b.
sublingual gland
submandibular gland
d.
serous saliva
mucoidal saliva
g.
VII facial nerve
114. Aids in bolus formation
ANSWER:
e
115. Secretes mucoidal saliva
ANSWER:
b
116. Innervates the sublingual gland
ANSWER:
g
117. Secretes both mucoidal and serous saliva
ANSWER:
c
118. Aids in bolus transport
ANSWER:
d
119. Innervates parotid gland
ANSWER:
f
120. Secretes serous saliva
ANSWER:
a
oral preparation stage
b.
oral stage
pharyngeal stage
d.
esophageal stage
121. The larynx descends
111. Sense of taste
ANSWER:
c
112. Sense of pain
ANSWER:
a
113. Mediated by Golgi tendon organs
ANSWER:
g
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taste pore
b.
taste sensor
ANSWER:
d
122. Food is received into the oral cavity
ANSWER:
a
123. The bolus makes contact with the faucial pillars
ANSWER:
b
124. The epiglottis lowers to cover the airway
ANSWER:
c
125. Food is mixed with saliva
ANSWER:
a
126. The larynx elevates
ANSWER:
c
127. The bolus is transported toward the pharynx
ANSWER:
b
128. Food is chewed
ANSWER:
a
129. The velum elevates
ANSWER:
c
130. Starch is broken down into a sugar
ANSWER:
a
131. The vocal folds tightly adduct
ANSWER:
c
132. Food is formed into a bolus
ANSWER:
a
133. The esophageal sphincter relaxes
ANSWER:
c
134. The lower esophageal sphincter opens
ANSWER:
d
135. Respiration ceases
ANSWER:
c
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