[{"data":1,"prerenderedAt":47},["ShallowReactive",2],{"q-nurse-113-2-medical-surgical-007":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-113-2-內外科護理學-007","nurse-113-2-medical-surgical-007",113,2,7,"有關胃癌的敘述，下列何者正確？",{"A":14,"B":15,"C":16,"D":17},"胃淋巴癌最常見","好發在 40 歲以下的女性","好發在上段與食道接近之處","與醃漬食物攝取過多有關","D",null,[],"本題考點在於胃癌的流行病學與危險因子。依據致癌機轉,醃漬、煙燻、高鹽食物含大量硝酸鹽,經細菌轉為亞硝胺類致癌物並促發慢性胃炎,是明確危險因子,故 D 正確。A 錯在胃癌以「腺癌」最常見(約九成),胃淋巴癌僅占少數。B 錯在胃癌好發於 50 歲以上、男性多於女性,並非 40 歲以下女性。C 錯在胃癌好發於胃竇及幽門部,與食道接近的是賁門\u002F胃底,並非最常見部位。整體以飲食型態與慢性發炎串連危險因子,可對照幽門螺旋桿菌感染同屬重要致癌因素。",1,[24,28,31,35,39,43],{"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":10,"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？",{"webId":32,"stem":33,"number":34,"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？",3,{"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？",6,1783840783123]