2025年護士營養護理學專項試題庫——營養護理專業英語試題集考試時間：______分鐘總分：______分姓名：______一、選擇題要求：從下列各題的四個選項中，選擇一個最符合題意的答案。1.Whichofthefollowingisamonounsaturatedfat?A.SaturatedfatB.PolyunsaturatedfatC.MonounsaturatedfatD.Transfat2.Therecommendeddietaryallowance(RDA)forvitaminCis:A.60mg/dayB.75mg/dayC.90mg/dayD.100mg/day3.Whichofthefollowingisagoodsourceofdietaryfiber?A.WhitebreadB.WhitericeC.BrownriceD.Whitepasta4.Themainfunctionofdietaryproteinis:A.EnergyB.GrowthandrepairC.TransportofnutrientsD.Regulationofbodytemperature5.WhichofthefollowingisadeficiencydiseasecausedbyalackofvitaminD?A.BeriberiB.PellagraC.RicketsD.Scurvy6.Whichofthefollowingisacharacteristicofawell-balanceddiet?A.HighinfatandlowincarbohydratesB.HighinsaturatedfatandlowinunsaturatedfatC.HighinfiberandlowinsugarD.Highinsugarandlowinfiber7.Whichofthefollowingisatypeofnutrientthatthebodycannotproduceandmustbeobtainedfromthediet?A.CarbohydratesB.ProteinsC.FatsD.Vitamins8.Therecommendeddietaryallowance(RDA)forironis:A.8mg/dayB.18mg/dayC.27mg/dayD.34mg/day9.Whichofthefollowingisagoodsourceofcalcium?A.ChickenB.BeefC.MilkD.Potatoes10.Whichofthefollowingisanutrientthatisessentialfortheabsorptionofcalcium?A.VitaminAB.VitaminB12C.VitaminDD.VitaminK二、簡答題要求：簡要回答以下問題。1.Whatisthedifferencebetweenanutrientandanon-nutrient?2.Explaintheroleofdietaryfiberinthebody.3.Whatarethethreemacronutrientsandtheirfunctionsinthebody?4.Describetheimportanceofvitaminsandmineralsinthediet.5.Whatarethemainsourcesofproteininthediet?6.Howcanapersonmaintainabalanceddiet?7.Whatarethesignsandsymptomsofvitamindeficiencies?8.Explaintheroleofdietaryfatinthebody.9.Whatarethedifferenttypesofdietaryfatsandtheirhealtheffects?10.Howcanapersonincreasetheirdietaryintakeofessentialnutrients?四、論述題要求：結合所學知識，論述營養護理在慢性疾病管理中的作用。1.Explaintheimportanceofnutritioninthemanagementofchronicdiseases.2.Discusstheroleofaregisterednurseinpromotingnutritionalinterventionsforpatientswithchronicdiseases.3.Describehowdietarymodificationscanimpacttheprogressionandtreatmentofchronicdiseasessuchasdiabetes,hypertension,andheartdisease.4.Whataresomecommonnutritionalchallengesfacedbypatientswithchronicdiseases,andhowcananurseaddressthesechallenges?5.Discusstheimportanceofpatienteducationandcounselinginnutritioncareforchronicdiseasemanagement.6.Howcananursecollaboratewithotherhealthcareprofessionalstoensurecomprehensivenutritionalcareforpatientswithchronicdiseases?五、案例分析題要求：根據以下案例，分析并回答相關問題。Case:A65-year-oldmalepatientwithahistoryofheartdiseaseisadmittedtothehospitalforexacerbationofsymptoms.Thepatientiscurrentlyonalow-sodiumdietduetoheartfailure.Hisrecentbloodtestresultsshowalowlevelofhemoglobin,indicatinganemia.1.Whatcouldbethepossiblecauseofthepatient'slowhemoglobinlevel?2.Asanurse,howwouldyouassessthepatient'snutritionalstatus?3.Whatdietaryrecommendationswouldyouprovidetothepatienttoaddresshisanemia?4.Howwouldyoumonitorthepatient'sresponsetodietarychanges?5.Whatpatienteducationwouldbenecessarytoensurethepatientadherestotherecommendeddiet?6.Howwouldyoucollaboratewiththepatient'sprimarycarephysicianandotherhealthcareproviderstomanagethepatient'snutritionalneeds?六、應用題要求：根據所學知識，應用以下情景進行解答。Scenario:A35-year-oldfemalepatientwithadiagnosisofgestationaldiabetesmellitus(GDM)isscheduledforaprenatalvisit.Shehasbeenadvisedtofollowadietplantomanageherbloodglucoselevels.1.Whatdietaryrecommendationswouldyouprovidetothepatientformanagingherbloodglucoselevelsduringpregnancy?2.HowwouldyouexplaintheimportanceofregularprenatalvisitsandmonitoringforthepatientwithGDM?3.Whatpatienteducationstrategieswouldyouemploytoensurethepatientunderstandsandfollowsthedietaryplan?4.Howwouldyouaddressanybarrierstodietaryadherencethatthepatientmayface?5.Whatrolewouldyouplayinfacilitatingcommunicationbetweenthepatient,herhealthcareprovider,andthedietitian?6.Howwouldyouevaluatetheeffectivenessofthepatient'sdietaryplaninmanagingherGDM?本次試卷答案如下：一、選擇題1.C.Monounsaturatedfat解析：單不飽和脂肪是指含有一個雙鍵的脂肪，常見的食物來源包括橄欖油、鱷梨和堅果。2.C.90mg/day解析：美國國家科學院醫學研究所（NationalAcademiesofSciences,Engineering,andMedicine）建議成人每日攝入90毫克維生素C。3.C.Brownrice解析：全谷物如糙米富含膳食纖維，有助于消化和腸道健康。4.B.Growthandrepair解析：蛋白質是身體細胞的重要組成部分，對于生長、修復和維持身體組織至關重要。5.C.Rickets解析：維生素D缺乏會導致佝僂病，這是一種影響骨骼發育的疾病。6.C.Highinfiberandlowinsugar解析：平衡飲食應該包含適量的纖維和較低的糖分，以促進健康。7.D.Vitamins解析：維生素是必需的微量營養素，人體無法自行合成，必須通過飲食攝入。8.B.18mg/day解析：成人男性每日建議鐵攝入量為18毫克。9.C.Milk解析：牛奶是鈣的良好來源，對于骨骼健康至關重要。10.C.VitaminD解析：維生素D有助于鈣的吸收，對于維持骨骼健康至關重要。二、簡答題1.Nutrientsaresubstancesthatprovideenergy,supportgrowth,andmaintainbodilyfunctions,whilenon-nutrientsaresubstancesthatdonotcontributetotheseprocesses.2.Dietaryfiberhelpstoregulatebowelmovements,lowercholesterollevels,andcontrolbloodsugarlevels.3.Thethreemacronutrientsarecarbohydrates,proteins,andfats.Carbohydratesprovideenergy,proteinsareessentialforgrowthandrepair,andfatsareimportantforenergystorageandabsorptionoffat-solublevitamins.4.Vitaminsandmineralsareessentialforvariousbodilyfunctions,includingimmunefunction,cellgrowth,andenergyproduction.5.Goodsourcesofproteinincludeleanmeats,fish,poultry,dairyproducts,legumes,nuts,andseeds.6.Tomaintainabalanceddiet,oneshouldconsumeavarietyoffoodsfromallfoodgroupsinappropriateportions.7.Signsandsymptomsofvitamindeficienciescanincludefatigue,weakness,skinissues,hairloss,andchangesinmood.8.Dietaryfatservesasanenergysource,helpsabsorbfat-solublevitamins,andisimportantforhormoneproduction.9.Typesofdietaryfatsincludesaturatedfats,polyunsaturatedfats,monounsaturatedfats,andtransfats.Saturatedandtransfatsaregenerallyconsideredunhealthy,whilepolyunsaturatedandmonounsaturatedfatsarehealthieroptions.10.Apersoncanincreasetheirdietaryintakeofessentialnutrientsbyeatingavarietyoffoods,includingfruits,vegetables,wholegrains,leanproteins,andhealthyfats.四、論述題1.Nutritionplaysacrucialroleinthemanagementofchronicdiseasesbyprovidingthenecessarynutrientstosupportthebody'simmunesystem,manageinflammation,andslowdiseaseprogression.2.Aregisterednursecanpromotenutritionalinterventionsbyassessingthepatient'snutritionalstatus,developingapersonalizednutritionplan,providingeducationandcounseling,andmonitoringthepatient'sresponsetodietarychanges.3.Dietarymodificationscanimpacttheprogressionandtreatmentofchronicdiseasesbyreducinginflammation,controllingbloodglucoselevels,loweringbloodpressure,andmanagingweight.4.Commonnutritionalchallengesfacedbypatientswithchronicdiseasesincludepoorappetite,digestiveissues,anddietaryrestrictions.Anursecanaddressthesechallengesbyprovidingdietarycounseling,modifyingrecipes,andensuringthepatienthasaccesstoappropriatenutritionalsupplements.5.Patienteducationandcounselingareimportantinnutritioncareforchronicdiseasemanagementastheyhelppatientsunderstandtheimportanceofdietinmanagingtheirconditionandprovidethemwiththeknowledgeandskillstomakehealthydietarychoices.6.Anursecancollaboratewithotherhealthcareprofessionalsbysharingthepatient'snutritionalstatus,discussingtreatmentplans,andensuringthatthepatientreceivescomprehensivenutritionalcare.五、案例分析題1.Possiblecausesofthepatient'slowhemoglobinlevelcouldincludeirondeficiency,vitamindeficiencies(suchasvitaminB12orfolicacid),chronicdiseases,orbloodloss.2.Asanurse,youwouldassessthepatient'snutritionalstatusbyreviewingtheirdietaryhistory,conductingaphysicalexamination,andorderinglaboratoryteststomeasurehemoglobinlevelsandotherrelevantmarkers.3.Dietaryrecommendationsforthepatienttoaddressanemiawouldincludeincreasingiron-richfoods(suchasleanmeats,poultry,fish,beans,andfortifiedcereals),consumingvitaminC-richfoodstoenhanceironabsorption,andminimizingdietaryfactorsthatcaninhibitironabsorption(suchasexcessivecaffeineorcalcium).4.Youwouldmonitorthepatient'sresponsetodietarychangesbyregularlycheckingtheirhemoglobinlevelsandassessingtheiroverallwell-beingandsymptoms.5.Patienteducationwouldbenecessarytoensurethepatientunderstandstheimportanceofadheringtotherecommendeddiet,howtoprepareiron-richmeals,andthesignsofpotentialsideeffectsorcomplications.6.Youwouldcollaboratewiththepatient'sprimarycarephysicianandotherhealthcareprovidersbysharingthepatient'snutritionalstatus,discussingtreatmentplans,andensuringthatthepatientreceivescomprehensivecare,includinganynecessaryreferralstoadietitian.六、應用題1.Dietaryrecommendationsformanagingbloodglucoselevelsduringpregnancywouldincludeconsumingabalanceddietwithmoderatecarbohydrateintake,choosingnut