[{"data":1,"prerenderedAt":63},["ShallowReactive",2],{"q-nurse-109-1-fundamental-nursing-015":3},{"subject":4,"subjectSlug":5,"subjectFullName":6,"question":7,"related":31,"lastmod":62},"基本護理學與護理行政","fundamental-nursing","基本護理學(包括護理原理、護理技術)與護理行政",{"id":8,"webId":9,"year":10,"session":11,"subject":4,"number":12,"stem":13,"options":14,"answer":19,"answerNote":20,"images":21,"explanation":22,"explanationDeep":23,"topics":24,"freq":11},"nurse-109-1-基本護理學與護理行政-015","nurse-109-1-fundamental-nursing-015",109,1,15,"王先生午餐吃了乾飯 1 碗（100 公克）、豆腐 1 塊（50 公克）、炒青菜 1 碟（使用 15 公克油），中型橘子 1 個，攝入的營養素中，脂質主要來源可產生的熱量為多少大卡？",{"A":15,"B":16,"C":17,"D":18},"60 大卡","135 大卡","400 大卡","450 大卡","B",null,[],"本題考點在於三大營養素的產能計算,聚焦脂質來源與其熱量。題幹脂質主要來源為炒青菜所用的15公克油,依脂肪每公克產生9大卡的產能係數,15公克×9大卡=135大卡,選項B正確。選項A的60大卡對應約6.7公克脂肪、低估用油量;C的400大卡與D的450大卡遠高於15公克油可產生的熱量,係誤把醣類(乾飯)或整餐熱量計入,而非單看脂質來源,故脂肪15公克所產生的135大卡為正解,選B。","產能營養素係數:醣類與蛋白質各4大卡\u002F公克,脂肪9大卡\u002F公克,酒精7大卡\u002F公克。解題關鍵在鎖定『脂質來源』即烹調用油,乾飯屬醣類、豆腐屬蛋白質不計入。記憶口訣:『醣蛋四、脂肪九、酒精七』。",[25,27,29],{"term":26,"count":11},"脂肪產能9大卡\u002F克",{"term":28,"count":11},"三大營養素產能係數",{"term":30,"count":11},"營養素熱量計算",[32,36,41,46,51,56],{"webId":33,"stem":34,"number":35,"year":10,"session":11},"nurse-109-1-fundamental-nursing-016","下列檢查，何者不具有放射線性傷害？",16,{"webId":37,"stem":38,"number":39,"year":10,"session":40},"nurse-109-2-fundamental-nursing-032","病人使用 Nystatin（Mycostatin）含漱後吞服，主要是治療口腔何種細菌感染？",32,2,{"webId":42,"stem":43,"number":44,"year":45,"session":11},"nurse-110-1-fundamental-nursing-046","有關等長運動的敘述，下列何者錯誤？",46,110,{"webId":47,"stem":48,"number":49,"year":50,"session":40},"nurse-111-2-fundamental-nursing-004","有關感染控制措施，下列敘述何者錯誤？",4,111,{"webId":52,"stem":53,"number":54,"year":55,"session":40},"nurse-112-2-fundamental-nursing-048","依據拉維特式量表（Lovett’s Scale）的評量準則，紀錄左側肌肉力量等級為 1，依此等級，下列敘述何者正確？",48,112,{"webId":57,"stem":58,"number":59,"year":60,"session":61},"nurse-113-3-fundamental-nursing-012","有關經鼻胃管給藥的敘述，下列何者錯誤？",12,113,3,"2026-09-04",1788510711761]