護理師正在向病人衛教低嘌呤飲食。病人的哪項食物選擇表示衛教有效？
A nurse is teaching a client about a low-purine diet. Which food choice by the client indicates that the teaching was effective?
- ASpinach and asparagus✓ 正解菠菜和蘆筍
- BOrgan meats like liver肝臟等內臟類食物
- CSardines and anchovies沙丁魚和鯷魚
- DRed wine and beer紅酒和啤酒
低嘌呤飲食（low-purine diet）主要用於痛風（gout）病人的飲食管理，旨在減少體內尿酸（uric acid）的生成，從而降低痛風發作的風險。嘌呤是體內代謝的產物，攝取過多含嘌呤的食物會使尿酸水平升高。護理師衛教病人時，需明確指出哪些食物嘌呤含量高應避免，哪些含量低或中等但影響較小可適量攝取。病人能正確選擇食物，表示其已理解飲食原則，有助於長期控制病情。
A low-purine diet is primarily used for the dietary management of gout and aims to reduce the production of uric acid in the body, thereby decreasing the risk of gout flares. Purines are byproducts of metabolism, and consuming foods high in purines raises serum uric acid levels. When teaching the client, the nurse must clearly identify which high-purine foods must be avoided and which low- or moderate-purine foods may be eaten in moderation. A client's correct food selection indicates understanding of the dietary principles, which supports long-term control of the condition.
低嘌呤飲食的原則在台灣和美國是相似的，都建議限制高嘌呤食物如紅肉、內臟、海鮮和酒精。然而，在具體食物推薦上，可能會因地區飲食習慣略有差異。例如，台灣人常攝取的高湯、火鍋湯底等，也常被提醒是高嘌呤來源。但植物性嘌呤相對安全的觀念，兩地皆已普遍接受，此題的知識點無顯著差異。