[{"data":1,"prerenderedAt":63},["ShallowReactive",2],{"q-nurse-112-2-medical-surgical-035":3},{"subject":4,"subjectSlug":5,"subjectFullName":4,"question":6,"related":33,"lastmod":62},"內外科護理學","medical-surgical",{"id":7,"webId":8,"year":9,"session":10,"subject":4,"number":11,"stem":12,"options":13,"answer":18,"answerNote":19,"images":20,"explanation":21,"explanationDeep":22,"topics":23,"freq":26},"nurse-112-2-內外科護理學-035","nurse-112-2-medical-surgical-035",112,2,35,"王先生，67 歲，體重 90 公斤，BMI：30 kg\u002Fm 2 ，平時菸酒不離手且愛吃醃漬食品，下列護理措施何者不適宜？",{"A":14,"B":15,"C":16,"D":17},"飲食可不用限制","轉介減重門診","建議增加蔬菜水果攝取，每天至少攝取 5 份","轉介院內戒菸門診","A",null,[],"本題考點為癌症危險因子的一級預防護理措施。個案肥胖（BMI 30）、吸菸、飲酒且嗜食醃漬食品，屬多重可改變危險因子並存，護理重點在於減少致癌暴露與體重管理。依實證，增加蔬果攝取（每日至少 5 份）B、轉介減重門診 B、轉介戒菸門診 D 皆能降低相關癌症風險，屬適宜措施。錯誤且不適宜者為 A：對此高風險個案「飲食可不用限制」明顯違背預防原則，醃漬食品富含亞硝酸鹽與高鈉，與胃癌、食道癌相關，須加以節制，故選 A。飲食放任會助長肥胖與致癌暴露。","醃漬與煙燻食品在製程與胃內環境會形成亞硝胺（N-nitroso compounds），是胃癌的明確飲食危險因子；肥胖則透過慢性發炎、胰島素阻抗與雌激素增加，與大腸癌、乳癌、子宮內膜癌等多種癌症相關。此題把「可改變危險因子」集中在一個個案身上，正是國考常見的整合型題型。記憶架構可用癌症一級預防的『戒菸、限酒、控重、多蔬果、少醃漬加工肉』五面向，凡選項出現『不用限制』『不需節制』多為錯誤陷阱。",[24,27,29,31],{"term":25,"count":26},"癌症一級預防",1,{"term":28,"count":26},"可改變危險因子",{"term":30,"count":26},"亞硝酸鹽醃漬食品",{"term":32,"count":26},"肥胖與癌症",[34,38,42,46,52,57],{"webId":35,"stem":36,"number":37,"year":9,"session":10},"nurse-112-2-medical-surgical-036","下列何者為避免結腸癌的保護因子？①鼓勵食用紅肉 ②不需限制油脂的攝取 ③維持適當的體重 ④維持規律運動 ⑤補充適當的纖維攝取",36,{"webId":39,"stem":40,"number":10,"year":41,"session":26},"nurse-113-1-medical-surgical-002","下列何者不是腦幹中風的常見之表徵？",113,{"webId":43,"stem":44,"number":45,"year":41,"session":10},"nurse-113-2-medical-surgical-046","下列何者是副甲狀腺功能亢進的臨床表徵？",46,{"webId":47,"stem":48,"number":49,"year":50,"session":51},"nurse-114-3-medical-surgical-044","下列何種激素與調整血糖濃度無關？",44,114,3,{"webId":53,"stem":54,"number":55,"year":56,"session":10},"nurse-106-2-medical-surgical-018","有關軟組織損傷之敘述，下列何者錯誤？",18,106,{"webId":58,"stem":59,"number":60,"year":61,"session":10},"nurse-107-2-medical-surgical-052","有關免疫反應之身體屏障的敘述，下列何者錯誤？",52,107,"2026-09-04",1788510747567]