[{"data":1,"prerenderedAt":66},["ShallowReactive",2],{"q-nurse-113-3-fundamental-nursing-031":3},{"subject":4,"subjectSlug":5,"subjectFullName":6,"question":7,"related":34,"lastmod":65},"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-113-3-基本護理學與護理行政-031","nurse-113-3-fundamental-nursing-031",113,3,31,"有關病人飲食衛教內容，下列敘述何者最適當？",{"A":15,"B":16,"C":17,"D":18},"大腸鏡檢查前三天之低渣飲食，例如：去皮去筋的魚肉、雞肉","腸道手術準備之清流飲食，例如：果菜汁、無糖豆漿","膽囊炎初恢復期飲食，例如：酪梨、清蒸肉","中風後易嗆咳者學習吞嚥飲食，例如：鮮魚湯、鮮奶","A",null,[],"本題考點在於各類治療飲食的內容配對，要找出最適當者。依低渣飲食（low-residue diet）定義，指減少纖維與難消化殘渣、降低糞便量，大腸鏡檢查前採用，去皮去筋的魚肉、雞肉屬低渣蛋白來源，故 A 最適當。B 錯誤：清流飲食（clear liquid）僅限透明無渣液體如清湯、運動飲料、蘋果汁，無糖豆漿含蛋白質與渣屬全流質，果菜汁含纖維，均不符清流。C 錯誤：膽囊炎恢復期應採低脂飲食，酪梨脂肪含量高、清蒸肉需視部位，酪梨不宜。D 錯誤：吞嚥困難易嗆咳者應避免稀薄液體（鮮魚湯、鮮奶易嗆入氣道），需增稠或選半固體。","飲食層級由稀到稠：清流（透明無渣）→全流（不透明液體如奶、豆漿）→低渣→軟質→普通。膽囊疾病因膽汁分泌障礙需限脂肪以減少膽囊收縮痛。吞嚥困難者反其道而行——稀液最危險，因流速快來不及啟動吞嚥反射而誤吸，故增稠是安全關鍵。記「低渣去皮去筋、清流看得穿、膽囊要低脂、嗆咳怕稀水」。",[25,27,30,32],{"term":26,"count":11},"低渣飲食",{"term":28,"count":29},"清流飲食定義",1,{"term":31,"count":29},"膽囊炎低脂飲食",{"term":33,"count":29},"吞嚥困難增稠",[35,39,45,50,55,60],{"webId":36,"stem":37,"number":38,"year":10,"session":11},"nurse-113-3-fundamental-nursing-032","針對傳染病病房於病人出院後的處理方式，下列敘述何者正確？",32,{"webId":40,"stem":41,"number":42,"year":43,"session":44},"nurse-114-2-fundamental-nursing-028","有關鼻胃管護理的敘述，下列何者錯誤？",28,114,2,{"webId":46,"stem":47,"number":48,"year":49,"session":29},"nurse-115-1-fundamental-nursing-022","有關導尿管大小選擇原則，下列何者正確？",22,115,{"webId":51,"stem":52,"number":53,"year":54,"session":44},"nurse-106-2-fundamental-nursing-040","決定血壓中舒張壓變動的主要因素，下列何者正確？",40,106,{"webId":56,"stem":57,"number":58,"year":59,"session":29},"nurse-108-1-fundamental-nursing-004","對於一位正常成人尿液性狀之敘述，下列何者錯誤？",4,108,{"webId":61,"stem":62,"number":63,"year":64,"session":29},"nurse-109-1-fundamental-nursing-038","根據下列四位住院病人之生命徵象測量結果，何者應最優先處理？",38,109,"2026-09-04",1788510752200]