— 健康促進與維護 · MEDIUM · MCQ —
護理師為痛風病人進行出院衛教。建議採取哪項飲食調整？
A nurse is providing discharge teaching for a client with gout. Which dietary change is recommended?
- AConsume alcohol daily to improve circulation每日飲酒以促進血液循環
- BAvoid foods high in purine✓ 正解避免攝取高普林食物
- CRestrict total fluid intake限制總液體攝取量
- DIncrease intake of organ meats增加內臟類食物的攝取
— Explanation · 中文詳解 —
痛風（Gout）是一種尿酸代謝異常導致的關節發炎疾病。尿酸是普林（Purine）代謝的終產物，因此飲食衛教的核心在於「限制普林攝取」。高普林食物包括紅肉、動物內臟、部分海鮮（如沙丁魚、貝類）及酒精（特別是啤酒）。此外，鼓勵攝取足夠水分以促進尿酸排出也是關鍵照護策略。護理師需協助病人識別高普林食物，以降低痛風發作頻率。
Gout is caused by abnormal uric acid metabolism, where uric acid is the end product of purine metabolism. Therefore, dietary education focuses on restricting purine intake to reduce uric acid production. Clients should avoid high-purine foods such as red meat, organ meats, certain seafood, and alcohol, while increasing fluid intake to promote uric acid excretion.