[{"data":1,"prerenderedAt":47},["ShallowReactive",2],{"q-nurse-112-3-medical-surgical-046":3},{"subject":4,"subjectSlug":5,"subjectFullName":4,"question":6,"related":23},"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,"freq":22},"nurse-112-3-內外科護理學-046","nurse-112-3-medical-surgical-046",112,3,46,"有關糖尿病病人飲食控制原則的護理指導，下列何者正確？",{"A":14,"B":15,"C":16,"D":17},"儘量選用低升糖指數的食物，避免血糖上升快速，如：根莖類、瓜果類","避免油炸，宜多採用清蒸、水煮、清燉、滷、涼拌等烹調方式","避免喝酒，有小酌嗜好者，可選擇雙鹿五加皮、蔘茸酒、玫瑰露酒等","脂肪需求量占每日總熱量的 20～30%，膽固醇每日攝取量低於 500 mg","B",null,[],"本題考點在於糖尿病病人飲食控制的護理指導。B避免油炸,多採清蒸、水煮、清燉、滷、涼拌等烹調方式,可減少油脂攝取並穩定血糖,正確。A錯在根莖類、瓜果類多屬較高升糖指數食物,不宜作為低升糖指數的例子。C錯在應避免飲酒,雙鹿五加皮、蔘茸酒、玫瑰露酒等藥酒仍含酒精與糖分。D錯在膽固醇每日攝取應低於300 mg而非500 mg,且脂肪比例敘述偏高。故選B。",1,[24,28,32,35,39,43],{"webId":25,"stem":26,"number":22,"year":27,"session":22},"nurse-106-1-medical-surgical-001","有關巴金森氏病治療之敘述，下列何者正確？",106,{"webId":29,"stem":30,"number":31,"year":27,"session":22},"nurse-106-1-medical-surgical-002","有關巴金森氏病的護理指導，下列何者正確？",2,{"webId":33,"stem":34,"number":10,"year":27,"session":22},"nurse-106-1-medical-surgical-003","下列何者為出血性腦中風最主要的危險因子？",{"webId":36,"stem":37,"number":38,"year":27,"session":22},"nurse-106-1-medical-surgical-004","有關頸部脊髓損傷的神經性休克徵象，下列何者正確？",4,{"webId":40,"stem":41,"number":42,"year":27,"session":22},"nurse-106-1-medical-surgical-005","陳小姐診斷為腦下垂體腫瘤，進行經蝶骨腦下垂體切除術，術後出現尿崩症，下列敘述何者錯誤？",5,{"webId":44,"stem":45,"number":46,"year":27,"session":22},"nurse-106-1-medical-surgical-006","顱底骨折常出現的徵象，下列何者錯誤？",6,1783840782505]