LESSON PLAN

ON
TASTE AND TASTE BUDS

SUBMITTED TO SUBMITTED BY

Prof.Mrs.B. vanaja kumari Ms.M. shakeena

HOD of Nursing education Ist yr msc(n)

Narayana college of nursing DEPT OF OBG

Nellore Narayana college of nursing

Institution : Naryana College of Nursing

Programme : B.Sc nursing

Year : Ist year

Unit : unit – II

Subject : PHYSIOLOGY

Topic : TASTE AND TASTE BUDS

Date : 27-1-2020

Time : 4.20 to 5pm

Venue : lecture hall, Narayana college of nursing

No .of students : 42

Methods of teaching : lecture cum discussion, (BRICS)2

Teaching A.V Aids : white board (introduction), Roller board(definition), Leaflets(types of papillae or
taste buds), Handouts (supplies of tongue), ,chart(structure of tongue), ppt(types of tastes)

Evaluator : Mrs. Prof. B. vanaja kumari

Student teacher : Ms. M . shakeena

GENERAL OBJECTIVES:-

The students will gain knowledge about tastes and taste buds and develop desirable attitude and acquire skills
while taking care to client in all health care settings in globally.

SPECIFIC OBJECTIVES:-

At the end of the class the students will be able to,

 review tongue
 review of taste and taste buds
 describe anatomy of taste buds
 define taste
 list out the taste buds
 Illustrate types of taste
 enumerate the supplies of taste buds
S. Time Specific Content Teacher Learning Av Evaluation
no objectives activity activity aids
BRINGING BACK EDUCATION INTO
1. 2min The Students LIFE explain Listening white
will be able to Taste is the sensation produced or stimulated regarding the board
review the introduction
when a substance in the mouth reacts
taste and taste of taste
buds
chemical with taste receptor cells located on taste
buds in the oral cavity, mostly on the tongue.
Taste, along with smell (olfaction)
and trigeminal nerve stimulation (registering
texture, pain, and temperature),
determines flavors of food and/or other
substances. Humans have taste receptors on taste
buds (gustatory, calyculi) and other areas
including the upper surface of the tongue and
the epiglottis. The gustatory cortex is responsible
for the perception of taste.

ANATOMY OF TASTE BUDS What is

2. 10m Taking anatomy of
The Students Explaining Notes chart
in It a chemical sense and gives taste to food or not- taste buds
will be able to
know the food material. Substance to be tasted should
anatomy of either be in solution or diluted in saliva. !Taste is
taste buds received by taste buds which contain huge
 number of taste receptors(gustatory receptors)
!We find these taste buds in a larger structure on
the tongue called papillae, and in the mucosa of
palate, epiglottis, pharynx

What is
anatomy of
taste and taste
3. The Students buds??
5min will be able to DEFINITION- Lecture cum Listening model
Mention the The sensation of flavour perceived in the mouth discussion and
parts of taste and throat on contact with a substance."the wine asking the
buds
had a fruity taste" doubts
Or
A sensation obtained from a substance in the
mouth that is typically produced by the
stimulation of the sense of taste combined with
those of touch and smell
 What are
different
4 The students types of
will able to list TYPES OF PAPILLAE (taste buds) papillae?
2min Lecture cum listening leaflets
out the types of
discussion
papillae or
FILLIFORM: At most of the front two thirds
taste buds
of the tongue's surface. Not contains taste buds.
FUNGIFORM: on the upper surface of the
tongue
CIRCUMVALLATE: in front of the foramen
cecum.
FOLIATE PAPILLAE:The foliate papillae are
involved in the sensations of taste and have taste
buds embedded in their surfaces. The foliate
papillae are clustered into two groups positioned
on each side of the tongue, just in front of the V
of the vallate papillae.

Each taste bud contains too many “Gustatory

cells”. Gustatory cells are cells with microvilli
arise from its surface, in between there are
supporting cells. " These microvilli act as
receptors for chemicals(food), to transmit an
impulse to the brain. " The Impulses are carried
 from Gustatory cells along the pathway of taste
sensation through 3 Cranial Nerves.
 Facial nerve (VII): the Anterior 2\3 of the
tongue.
 Glossopharyngeal: The posterior 1\3 of
the tongue.
 Vagus nerve (X): Taste buds in pharynx, What are
palate, epiglottis. types of
5 The Students tastes?
TYPES OF TASTE
15mi will be able to Explaining Listening ppt
n Illustrate the and
types of tastes taking
notes

There are 4 main tastes, each is received in

different places on the tongue.
SWEET: On the tongue tip. Mediated by{sugar,
saccharide, Amino acids}
SOUR: On the tongue margins. Mediated by{H
ions, Acids}

SALTINESS: receptor found in the mouth is

the sodium chloride

BITTER: In the back of tongue. Mediated

by{Alkaloids}
Salty: Widely distributed. Mediated by{salt,
metals}
UMAMI: An additional taste flavor called
(Umami), it’s a mixture of more than one flavor.
(e.g. Meat). " Combination between molecules
and receptors are week (easily abolished by
washing mouth with water

 sweet: Sweetness, usually regarded as a

pleasurable sensation, is produced by the
presence of sugars and substances that
mimic sugar. Sweetness may be connected
to aldehydes and ketones, which contain
a carbonyl group. Sweetness is detected by
a variety of G protein coupled
receptors (GPCR) coupled to the G
 protein gustducin found on the taste buds.
At least two different variants of the
"sweetness receptors" must be activated
for the brain to register sweetness.
Compounds the brain senses as sweet are
compounds that can bind with varying bond
strength to two different sweetness
receptors. These receptors are T1R2+3
(heterodimer) and T1R3 (homodimer),
which account for all sweet sensing in
humans and animals.Taste detection
thresholds for sweet substances are rated
relative to sucrose.

 SOUR: Sour taste is detected by a small

subset of cells that are distributed across all
taste buds in the tongue. Sour taste cells
can be identified by expression of the
protein PKD2L1 although this gene is not
required for sour responses. There is
evidence that the protons that are
abundant in sour substances can directly
enter the sour taste cells through typically
located ion channels.[

 saltiness: The simplest receptor found in

the mouth is the sodium chloride (salt)
receptor. Saltiness is a taste produced
 primarily by the presence of sodium ions.
Other ions of the alkali metals group also
taste salty, but the further from sodium,
the less salty the sensation is. A sodium
channel in the taste cell wall allows
sodium cations to enter the cell. This on its
own depolarizes the cell, and
opens voltage-dependent calcium channels,
flooding the cell with positive calcium ions
and leading to neurotransmitter release

 bitterness:
Bitterness is one of the most sensitive of
the tastes, and many perceive it as
unpleasant, sharp, or disagreeable, but it is
sometimes desirable and intentionally
added via various bittering agents.
Common bitter foods and beverages
include coffee, unsweetened cocoa, South
American mate, coca tea, bitter gourd,
uncured olives, citrus peel, many plants in
thefamily Brassicaceae, dandelion,greens,
horehound, wild chicory, and escarole.
The ethanol in alcoholic beverages tastes
bitter, as do the additional bitter
ingredients found in some alcoholic
beverages including hops in beer
and gentian in bitters.
  Umami:Savory,or savoriness is
an appetitive taste and is occasionally
described by its Japanese name, umami or
"meaty. It can be tasted in cheese and soy
sauce. A loanword from Japanese meaning
"good flavor" or "good taste",umami is
considered fundamental to many Asian
cuisines and dates back to the Romans'
deliberate use of fermented fish sauce
(also called garum Umami was first
studied in 1907 by isolating its dashi taste
called ajinomoto, Japanese for "at the
origin of flavor", later identified as the
chemical monosodium, glutamate (MSG).
MSG is a sodium salt that produces a
strong savory taste, especially combined
with foods rich in nucleotides such as
meats, fish, nuts, and mushrooms. What are the
The Students supplies of
5min will be able to taste buds
8
Enumerate SUPPLIES OF TONGUE Lecture cum Notes handout
the supplies NERVE SUPPLY: CN VII, or the facial nerve, discussion taking s
of tongue and is responsible for taste in the anterior two-thirds
taste buds
of the tongue. CN IX (glossopharyngeal) and CN
X (vagus) are responsible for taste in the
posterior one-third of the tongue and into the
pharynx.
 Blood supply: the muscles of the tongue are
supplied by the lingual artery, a branch of
the external carotid artery. It branches off from it
in the neckat the level of the greater horn of
the hyoid bone.
Venous drainage: Venous drainage of the tongue
is enabled with the paired deep lingual veins and a
single dorsal lingual vein.

Lymphatic drainage:
9
superior deep cervical nodes
inferior deep cervical nodes
submandibular lymph node
submental lymph nodes
deep cervical node

BLOCK BASED LEARNING

 Block based learning is a dedicated learning
of one subject at a time, focuses on more
immersed learning.
Ex: Teaching / learning module is prepared for
one unit.
Programme : B.Sc (N)
 Year : Ist Year
Subject : physiology
Unit : II
REFLECTIVE LEARNNG:
At the end of the every block student will do a
self-reflective evaluation to understand if she has
learnt thoroughly the learning outcome of the
subject as expected.
EX: case presentations, mcqs, very short answer
questions.
10 FILL IN THE BLANKS
1. ……………is the blood supply of tongue?
2. ……………is the another name of savory
taste?
3. ……………is the venous drainage of
tongue?
4. ……………nerve supply of tongue?

Key:
1.lingual artery
2.umami
3. lingual veins
4.glossophayngeal nerve

RESEARCH ORIENTED LEARNING:

.
 According to Stephen D. Roper et al The past
decade has witnessed a consolidation and
refinement of the extraordinary progress made
in taste research. This Review describes recent
advances in our understanding of taste
receptors, taste buds, and the connections
between taste buds and sensory afferent fibres.
The article discusses new findings regarding the
cellular mechanisms for detecting tastes, new
data on the transmitters involved in taste
processing and new studies that address
11
longstanding arguments about taste coding.

INTERNET BASED LEARNING:

learning through following websites
 https://www.midirs.org
 https://www.ncbi.nlm.nih.gov
 Tps://obgyn.onlinelibrary.wiley.com

INTERACTIVE LEARNING:
It comprises the faculty/student interaction
session, by applying nursing process, clinical
presentation, case study, group discussion, panel
discussion, seminars.
Ex: practical session on taste and taste buds
 CONTEXTUAL PROJECT:
Total batch divided in to 4 groups and preparing
the models, chart and poster on anatomical
structure, types of taste buds and taste, taste
pathway,, blood supplies, of tongue

ex: model on types of taste buds

12
CAPSTONE PROJECT:

ASSIGNMENT -10MARKS
 Write an assignment on different types of
taste

SUPERVISED LEARNING:
It comprises faculty support and providing
special classes for students to study the topic
with the A.V. aids associated and assistance and
the models
 SUMMATIVE AND CONTINUOUS
ASSESSMENTS:
 It comprises continuous online quizzes, final
term exams, projects and university exams.
 Conducting online tutorials, weekly exams,
quiz programmes on the taste and taste buds

SUMMARY:

At the end of the class the students will be able to definition of taste, different types of taste buds and different
types of tastes supplies and pathways of tongue.

CONCLUSION:

At the end of the class student are able to know the anatomical structure and types of tastes and taste buds and
pathway will help for the nursing students to provide an comprehensive care and to know the in depth knowledge.

BIBLIOGRAPHY:

Book references:

 The text book of anatomy and physiology ross and wilson, 2nd, 6th edition.
 The text book of anatomy , by sampath madhyastha, manipal manual publications, 3h edition.

Net references:
  https://www.midirs.org
 https://www.ncbi.nlm.nih.gov
 Tps://obgyn.onlinelibrary.wiley.com

Journal Reference:

 The journal of anatomy and physiology

 The scientific world journal volume 2012