[{"data":1,"prerenderedAt":63},["ShallowReactive",2],{"q-nurse-112-2-medical-surgical-036":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":10},"nurse-112-2-內外科護理學-036","nurse-112-2-medical-surgical-036",112,2,36,"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",{"A":14,"B":15,"C":16,"D":17},"①③⑤","②③④","②④⑤","③④⑤","D",null,[],"本題考點為結腸癌（大腸直腸癌）的飲食與生活型態保護因子。依大腸癌流行病學實證，維持適當體重③、規律運動④、足量膳食纖維⑤皆為明確保護因子，纖維可縮短糞便通過時間、稀釋腸道致癌物並促進益菌，故正解為 D（③④⑤）。①鼓勵食用紅肉錯誤，紅肉與加工肉品是大腸癌危險因子而非保護因子；②不需限制油脂錯誤，高脂尤其飽和脂肪會增加膽酸分泌並促進致癌，仍應限制。含①或②的選項（A、B、C）皆不成立，故選 D。","膳食纖維的保護機轉包含增加糞便體積、加速腸道排空以減少致癌物與腸黏膜接觸時間，並經腸道菌發酵產生短鏈脂肪酸（如丁酸），對結腸細胞具抗增生作用。相對地，紅肉與加工肉中的血基質鐵、亞硝酸鹽及高溫烹調產生的雜環胺（HCA）、多環芳香烴（PAH）具致癌性。國際癌症研究機構（IARC）已將加工肉列為第一類致癌物、紅肉列為第二 A 類。記憶口訣『多纖動控重、少紅肉少油脂』可快速排除含紅肉、放縱油脂的選項。",[24,26,29,31],{"term":25,"count":10},"膳食纖維",{"term":27,"count":28},"大腸直腸癌保護因子",1,{"term":30,"count":28},"紅肉與加工肉致癌",{"term":32,"count":28},"規律運動與體重控制",[34,38,43,47,52,57],{"webId":35,"stem":36,"number":37,"year":9,"session":10},"nurse-112-2-medical-surgical-037","下列何項處置最能減緩因接受化學治療而發生口腔黏膜損傷所造成的疼痛？",37,{"webId":39,"stem":40,"number":41,"year":42,"session":28},"nurse-113-1-medical-surgical-003","有關頭部外傷病人顱內壓升高的處置，下列何者錯誤？",3,113,{"webId":44,"stem":45,"number":46,"year":42,"session":10},"nurse-113-2-medical-surgical-047","當一人施行心肺復甦術（CPR）時，下列何者應先施行 2 分鐘的急救後再求救？",47,{"webId":48,"stem":49,"number":50,"year":51,"session":41},"nurse-114-3-medical-surgical-045","有關造成糖尿病人血糖過高之促因，下列敘述何者最不適當？",45,114,{"webId":53,"stem":54,"number":55,"year":56,"session":10},"nurse-106-2-medical-surgical-019","有關痛風性關節炎急性期病人之護理指導，下列何者正確？",19,106,{"webId":58,"stem":59,"number":60,"year":61,"session":10},"nurse-107-2-medical-surgical-053","一位肺氣腫病人突然覺得呼吸短促，醫生診斷為自發性氣胸，下列何者是造成此情形最可能的原因？",53,107,"2026-09-04",1788510747576]