一位急性胰臟炎病人，在急性期最合適的飲食指導為何？
A nurse is caring for a client with acute pancreatitis. Which dietary instruction is most appropriate for the client during the acute phase?
- AClear liquid diet as tolerated依耐受情況給予清流質飲食
- BNothing by mouth (NPO)✓ 正解禁食（NPO）
- CSmall, frequent high-calorie meals少量多餐的高熱量餐點
- DHigh-protein, low-fat diet高蛋白、低脂飲食
急性胰臟炎（Acute Pancreatitis）的特徵是胰臟發炎，導致胰臟分泌的消化酵素（如澱粉酶、脂肪酶）在胰臟內活化，進而攻擊自身組織，引發嚴重的腹痛、噁心、嘔吐等症狀。 核心治療原則是「讓胰臟休息」，以減少消化酵素的分泌，緩解發炎反應和疼痛。因此，在急性期，最關鍵的措施是讓消化道停止運作，給予禁食（Nothing by mouth, NPO）。這能有效降低胰液分泌，避免進一步的自我消化和損傷。 選項 D（高蛋白低脂飲食）、A（耐受下清流質飲食）、C（少量多餐高熱量餐點）都屬於允許進食的範疇。在急性胰臟炎的急性期，這些飲食模式都可能刺激胰臟分泌，加劇病情，因此不適合。待病人症狀緩解、疼痛減輕後，才會依序從清流質飲食開始，逐步恢復正常飲食。
In the acute phase of pancreatitis, the priority is to rest the pancreas by preventing the secretion of digestive enzymes that exacerbate inflammation. Therefore, the client should be kept nothing by mouth (NPO) to avoid stimulating pancreatic activity, with oral intake gradually reintroduced only after symptoms resolve.