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{"id": "nutritionist_test-112-1", "question": "依據食品中污染物質及毒素衛生標準, 下列何者訂有氫茟酸 (HCN) 限量標準?", "correct_choices": ["木薯片"], "incorrect_choices": ["洋芋片", "咖啡豆", "可可豆"], "metadata": {"timestamp": "2023-12-19 12:49:20.901787", "source": "nutritionist_test-112"}, "human_evaluation": {"quality": "", "comments": ""}}
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{"id": "nutritionist_test-112-2", "question": "依據食品良好衛生規範準則規定, 真空包裝即食食品有下列那種情況時, 不可常溫貯存及販售?", "correct_choices": ["水活性在 0.94 以上"], "incorrect_choices": ["天然酸性食品 ( $\\mathrm{pH}$ 小於 4.6)", "$\\mathrm{pH} 9.0$ 以上", "鹽濃度大於 $10 \\%$ 的發酵食品"], "metadata": {"timestamp": "2023-12-19 12:49:20.901838", "source": "nutritionist_test-112"}, "human_evaluation": {"quality": "", "comments": ""}}
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{"id": "nutritionist_test-112-3", "question": "食品良好衛生規範準則中，有關食品製造業之檢驗及量測管制，下列規定何者錯誤？", "correct_choices": ["檢驗得採用簡便方法, 但應先行向主管機關報備並予記錄"], "incorrect_choices": ["設有檢驗場所者, 應具有足夠空間及檢驗設備, 供相關檢驗工作進行", "衛生管理相關檢驗工作, 得委託具公信力的檢驗機構辦理", "測定、控制或記錄之測量器或記錄儀，應定期校正其隼確性"], "metadata": {"timestamp": "2023-12-19 12:49:20.901874", "source": "nutritionist_test-112"}, "human_evaluation": {"quality": "", "comments": ""}}
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{"id": "nutritionist_test-112-4", "question": "有關食品安全衛生管理法中「食品業者衛生管理」章節之條文內容, 下列䣄述何者錯誤?", "correct_choices": ["所有食品業者應設置實驗室, 從事食品自主檢驗"], "incorrect_choices": ["食品業者應實施自主管理", "食品或食品添加物的工廠應單獨設立, 不得於同一廠址及廠房從事非食品的製造", "食品業者之從業人員應符合食品良好衛生規範準則的規定"], "metadata": {"timestamp": "2023-12-19 12:49:20.901908", "source": "nutritionist_test-112"}, "human_evaluation": {"quality": "", "comments": ""}}
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{"id": "nutritionist_test-112-5", "question": "依據食品安全管制系統準則, 管制小組應就食品安全管制系統之執行作成書面紀錄, 連同相關文件彙整為檔案, 妥善保存至少多久?", "correct_choices": ["5 年"], "incorrect_choices": ["產品有效日期後 6 個月", "3 年", "7 年"], "metadata": {"timestamp": "2023-12-19 12:49:20.901947", "source": "nutritionist_test-112"}, "human_evaluation": {"quality": "", "comments": ""}}
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{"id": "nutritionist_test-112-6", "question": "下列何種營養素列屬「需適量攝取」之營養素含量宣稱項目？", "correct_choices": ["乳糖"], "incorrect_choices": ["鐵", "維生素 A", "膳食纖維"], "metadata": {"timestamp": "2023-12-19 12:49:20.901982", "source": "nutritionist_test-112"}, "human_evaluation": {"quality": "", "comments": ""}}
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{"id": "nutritionist_test-112-8", "question": "蛋白中天然存在具有破壞革蘭氏陽性菌細胞壁功能的抗菌物質為：", "correct_choices": ["溶菌素 (lysozyme)"], "incorrect_choices": ["乳素 (lactenins)", "苯甲酸 (benzoic acid )", "生物素 (biotin)"], "metadata": {"timestamp": "2023-12-19 12:49:20.902009", "source": "nutritionist_test-112"}, "human_evaluation": {"quality": "", "comments": ""}}
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{"id": "nutritionist_test-112-9", "question": "微生物也可能會破壞食物中抑制微生物生長的物質, 下列敘述何者錯誤?", "correct_choices": ["濃縮糖漿中的醋酸菌可破壞其內的呋喃甲醛（furfural）"], "incorrect_choices": ["徽菌可分解添加於肉品中的苯甲酸", "酵母菌具有破壞二氧化硫的功效", "乳酸菌可分解乳酸鏈球菌素 (nisin)"], "metadata": {"timestamp": "2023-12-19 12:49:20.902035", "source": "nutritionist_test-112"}, "human_evaluation": {"quality": "", "comments": ""}}
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{"id": "nutritionist_test-112-10", "question": "下列有關乳製品腐敗的敘述，何者錯誤？", "correct_choices": ["苦味通常是而熱性乳酸菌在溫度較高的情況下產生"], "incorrect_choices": ["產氣是由異質乳酸發酵菌所引起", "產生黏絲或是質地黍稠是由假單胞菌屬 (Pseudomonas) 在低溫下產生秥質多醣類", "發霸是由青徵菌 (Penicillium) 在乳製品表面生長"], "metadata": {"timestamp": "2023-12-19 12:49:20.902059", "source": "nutritionist_test-112"}, "human_evaluation": {"quality": "", "comments": ""}}
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{"id": "nutritionist_test-112-11", "question": "下列何者最有可能會造成罐頭食品的腐敗？", "correct_choices": ["細菌孢子"], "incorrect_choices": ["徽菌孢子", "酵母菌", "徽菌菌絲"], "metadata": {"timestamp": "2023-12-19 12:49:20.902082", "source": "nutritionist_test-112"}, "human_evaluation": {"quality": "", "comments": ""}}
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{"id": "nutritionist_test-112-12", "question": "下列何屬微生物菌種易引起果醬腐敗?", "correct_choices": ["Rhodotorula spp."], "incorrect_choices": ["Clostridium spp.", "Salmonella spp.", "Bacillus spp."], "metadata": {"timestamp": "2023-12-19 12:49:20.902106", "source": "nutritionist_test-112"}, "human_evaluation": {"quality": "", "comments": ""}}
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{"id": "nutritionist_test-112-13", "question": "Ames test 使用的沙門氏菌對何種胺基酸具需求性, 可以檢測試驗物質是否有致突變的潛在危險?", "correct_choices": ["Histidine"], "incorrect_choices": ["Glycine", "Methionine", "Phenylalanine"], "metadata": {"timestamp": "2023-12-19 12:49:20.902131", "source": "nutritionist_test-112"}, "human_evaluation": {"quality": "", "comments": ""}}
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{"id": "nutritionist_test-112-14", "question": "食品安全風險評估中, 下列何者不是風險特徵描述（Risk Characterization）的依據?", "correct_choices": ["劑量反應評估"], "incorrect_choices": ["暴露評估", "危害鑑定", "危害特徵描述"], "metadata": {"timestamp": "2023-12-19 12:49:20.902154", "source": "nutritionist_test-112"}, "human_evaluation": {"quality": "", "comments": ""}}
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{"id": "nutritionist_test-112-15", "question": "依據健康食品安全評估方法進行 28 天餵食毒性試驗時, 至少要有三個劑量組, 其中低劑量組之設計原則為何?", "correct_choices": ["不會引起毒性作用之劑量"], "incorrect_choices": ["足以引起最低毒性作用之劑量", "足以使試驗動物產生毒性症狀, 且會造成死亡之劑量", "足以使試驗動物產生毒性症狀, 但不會造成死亡之劑量"], "metadata": {"timestamp": "2023-12-19 12:49:20.902178", "source": "nutritionist_test-112"}, "human_evaluation": {"quality": "", "comments": ""}}
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{"id": "nutritionist_test-112-16", "question": "急性毒性試驗之結果可獲得下列何種資料?", "correct_choices": ["$\\mathrm{LD}_{50}$"], "incorrect_choices": ["$\\mathrm{IC}_{50}$", "VSD", "NOEL"], "metadata": {"timestamp": "2023-12-19 12:49:20.902201", "source": "nutritionist_test-112"}, "human_evaluation": {"quality": "", "comments": ""}}
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{"id": "nutritionist_test-112-17", "question": "下列何者為微生物來源之增稠劑?", "correct_choices": ["黃原膠 (xanthan gum)"], "incorrect_choices": ["阿拉伯膠 (arabic gum)", "瓜爾豆膠（guar gum）", "刺槐豆膠 (locust bean gum )"], "metadata": {"timestamp": "2023-12-19 12:49:20.902224", "source": "nutritionist_test-112"}, "human_evaluation": {"quality": "", "comments": ""}}
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{"id": "nutritionist_test-112-18", "question": "下列何者為食品乳化劑?", "correct_choices": ["脂肪酸甘油酯 (glycerin fatty acid ester)"], "incorrect_choices": ["矽樹脂 (silicon resin )", "乾酪素 (casein)", "甘油（glycerol）"], "metadata": {"timestamp": "2023-12-19 12:49:20.902247", "source": "nutritionist_test-112"}, "human_evaluation": {"quality": "", "comments": ""}}
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{"id": "nutritionist_test-112-19", "question": "用於盛裝與貯存食品之馬口鐵罐，其材料特性，下列敘述何者正確？", "correct_choices": ["一般之馬口鐵皮為鍍錫鐵皮"], "incorrect_choices": ["馬口鐵皮上防止罐壁腐蝕之漆塗層為一種低分子樹脂", "以馬口鐵罐盛裝果汁時易溶出鋅", "馬口鐵罐適合盛裝高酸性食品"], "metadata": {"timestamp": "2023-12-19 12:49:20.902321", "source": "nutritionist_test-112"}, "human_evaluation": {"quality": "", "comments": ""}}
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{"id": "nutritionist_test-112-20", "question": "依據食品良好衛生規範隼則, 餐飲業者以氯液進行殺菌時, 其施行條件, 下列敘述何者正確?", "correct_choices": ["消毒餐具時, 以氯液總有效氯 200 ppm 以下, 浸入溶液中 2 分鐘以上"], "incorrect_choices": ["消毒抹布時，以氯液總有效氯 250 ppm 以下，浸入溶液中 10 分鐘以上", "消毒抹布時, 以氯液總有效氯 200 ppm 以下, 浸入溶液中 2 分鐘以上", "消毒毛巾時，以氯液總有效氯 250 ppm 以下，浸入溶液中 10 分鐘以上"], "metadata": {"timestamp": "2023-12-19 12:49:20.902347", "source": "nutritionist_test-112"}, "human_evaluation": {"quality": "", "comments": ""}}
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{"id": "nutritionist_test-112-21", "question": "某洗碗精成分標示含有乙二胺四乙酸（ethylenediamine tetraacetic acid）, 該添加物的主要作用為何?", "correct_choices": ["鳌合溶液中金屬離子"], "incorrect_choices": ["緩衝溶液之酸鹼度變化", "分散溶液污垢", "防止食物殘渣凝固"], "metadata": {"timestamp": "2023-12-19 12:49:20.902372", "source": "nutritionist_test-112"}, "human_evaluation": {"quality": "", "comments": ""}}
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{"id": "nutritionist_test-112-22", "question": "我國法規除禁止製造與販售含雙酚 A 之嬰幼兒奶瓶外, 針對下列何種塑膠材質之食品容器也訂有雙酚 A 的限量標準?", "correct_choices": ["聚碳酸酯 (polycarbonate, PC )"], "incorrect_choices": ["聚偏二氯乙烯（polyvinylidene dichloride, PVDC )", "聚䤈胺 (polyamide, PA)", "聚對苯二甲酸乙二酯（polyethylene terephthalate, PET）"], "metadata": {"timestamp": "2023-12-19 12:49:20.902395", "source": "nutritionist_test-112"}, "human_evaluation": {"quality": "", "comments": ""}}
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{"id": "nutritionist_test-112-23", "question": "下列關於黃棦毒素 (aflatoxin) 之敘述，何者錯誤?", "correct_choices": ["對熱、酸、鹼不具安定性"], "incorrect_choices": ["常在黃麴菌 (Aspergillus flavus) 污染的食品中發現", "此毒素具有高度致癌性", "可對肝、腎等器官造成毒害"], "metadata": {"timestamp": "2023-12-19 12:49:20.902418", "source": "nutritionist_test-112"}, "human_evaluation": {"quality": "", "comments": ""}}
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{"id": "nutritionist_test-112-24", "question": "我國訂定組胺酸（Histidine）含量高之魚產品, 其組胺酸限量標準為:", "correct_choices": ["$200 \\mathrm{ppm}$"], "incorrect_choices": ["$50 \\mathrm{ppm}$", "$100 \\mathrm{ppm}$", "$400 \\mathrm{ppm}$"], "metadata": {"timestamp": "2023-12-19 12:49:20.902440", "source": "nutritionist_test-112"}, "human_evaluation": {"quality": "", "comments": ""}}
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{"id": "nutritionist_test-112-25", "question": "天然毒素中，何者之主要作用為造成腎臟病變?", "correct_choices": ["Citrinin"], "incorrect_choices": ["Tetrodotoxin", "Saxitoxin", "Aflatoxin B"], "metadata": {"timestamp": "2023-12-19 12:49:20.902463", "source": "nutritionist_test-112"}, "human_evaluation": {"quality": "", "comments": ""}}
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{"id": "nutritionist_test-112-26", "question": "下列那些病原菌所產生的食物中毒症狀具有血便的病徵? (1)毒素型大腸桿菌 (2)志賀毒素型大腸桿菌（3)沙門氏菌（4)小腸結腸炎耶爾辛桿菌", "correct_choices": ["(2)(3)(4)"], "incorrect_choices": ["(1)(2)(4)", "(1)(3)(4)", "(1)(2)(3)"], "metadata": {"timestamp": "2023-12-19 12:49:20.902486", "source": "nutritionist_test-112"}, "human_evaluation": {"quality": "", "comments": ""}}
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{"id": "nutritionist_test-112-27", "question": "食品經 $100^{\\circ} \\mathrm{C}$ 加熱 20 分鐘後, 仍有可能引起那些細菌性食物中毒? (1)金黃色葡萄球菌 (2)肉毒桿菌 (3)仙人掌桿菌嘔吐型 (4)痢疾桿菌", "correct_choices": ["(1)(3)"], "incorrect_choices": ["(1)(2)", "(3)(4)", "(2)(4)"], "metadata": {"timestamp": "2023-12-19 12:49:20.902508", "source": "nutritionist_test-112"}, "human_evaluation": {"quality": "", "comments": ""}}
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{"id": "nutritionist_test-112-28", "question": "有關食品加工過程中所產生的污染物之敘述，下列何者錯誤？", "correct_choices": ["高溫處理富含蔗糖與天門冬醓胺酸之食材, 容易產生大量的丙烯醓胺"], "incorrect_choices": ["油炸含水量高的食材, 容易使油炸油的品質下降", "使用全脂黃豆為原料製成的化學醬油, 產生的單氯丙二醇最高", "以富含次亞麻油酸的植物油當作油炸油時, 最容易產生脂質氧化物"], "metadata": {"timestamp": "2023-12-19 12:49:20.902531", "source": "nutritionist_test-112"}, "human_evaluation": {"quality": "", "comments": ""}}
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{"id": "nutritionist_test-112-29", "question": "下列何者不屬於食品加工過程中衍生的有害物質?", "correct_choices": ["多氯聯苯 (polychlorinated biphenyls)"], "incorrect_choices": ["反式脂肪酸（ trans fatty acids )", "丙烯䤈胺 (acrylamide)", "多環芳香烴化合物 (polycyclic aromatic hydrocarbons, PAHs)"], "metadata": {"timestamp": "2023-12-19 12:49:20.902554", "source": "nutritionist_test-112"}, "human_evaluation": {"quality": "", "comments": ""}}
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{"id": "nutritionist_test-112-30", "question": "食品從業人員罹患傷寒，是由下列何種微生物導致?", "correct_choices": ["Salmonella typhi"], "incorrect_choices": ["Staphylococcus aureus", "Shigella dysenteriae", "Escherichia coli"], "metadata": {"timestamp": "2023-12-19 12:49:20.902577", "source": "nutritionist_test-112"}, "human_evaluation": {"quality": "", "comments": ""}}
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{"id": "nutritionist_test-112-31", "question": "弓漿蟲 (Toxoplasma gondii) 是一種常見的寄生蟲, 其最終的寄主是 :", "correct_choices": ["貓"], "incorrect_choices": ["猪", "老鼠", "狗"], "metadata": {"timestamp": "2023-12-19 12:49:20.902599", "source": "nutritionist_test-112"}, "human_evaluation": {"quality": "", "comments": ""}}
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{"id": "nutritionist_test-112-32", "question": "下列何者為引起新型庫賈氏症與狂牛症的致病因子?", "correct_choices": ["普立昂（prion）"], "incorrect_choices": ["戴奧辛 (dioxins)", "多氯聯苯 (polychlorinated biphenyls)", "多環芳香烴化合物 (polycyclic aromatic hydrocarbons, PAHs )"], "metadata": {"timestamp": "2023-12-19 12:49:20.902622", "source": "nutritionist_test-112"}, "human_evaluation": {"quality": "", "comments": ""}}
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{"id": "nutritionist_test-112-33", "question": "餐具用紫外線照射法, 主要檢查餐具是否有下列何種殘留?", "correct_choices": ["螢光物質"], "incorrect_choices": ["微生物", "蛋白質", "脂肪"], "metadata": {"timestamp": "2023-12-19 12:49:20.902645", "source": "nutritionist_test-112"}, "human_evaluation": {"quality": "", "comments": ""}}
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{"id": "nutritionist_test-112-34", "question": "依據食品良好衛生規範準則, 食品從業人員在食品作業場所之管理, 下列��者錯誤?", "correct_choices": ["個人的珍珠奶茶要專區存放"], "incorrect_choices": ["穿戴整潔工作衣帽", "工作中不可以吸菸", "必要時應戴上口罩"], "metadata": {"timestamp": "2023-12-19 12:49:20.902668", "source": "nutritionist_test-112"}, "human_evaluation": {"quality": "", "comments": ""}}
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{"id": "nutritionist_test-112-35", "question": "依據食品安全衛生管理法, 食品及餐飲業者如發現產品有危害衛生安全之虞時, 應即主動停止製造、加工、販賣等製備程序並辦理回收，並應通報何機關?", "correct_choices": ["直轄市、縣（市）主管機關"], "incorrect_choices": ["行政院農業委員會農糧署", "經濟部工業局", "行政院消費者保護會"], "metadata": {"timestamp": "2023-12-19 12:49:20.902690", "source": "nutritionist_test-112"}, "human_evaluation": {"quality": "", "comments": ""}}
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{"id": "nutritionist_test-112-37", "question": "塑膠餐具應避免使用下列何種材質?", "correct_choices": ["聚氯乙烯(PVC)"], "incorrect_choices": ["聚乙烯(PE)", "聚碳酸酯(PC)", "聚丙烯(PP)"], "metadata": {"timestamp": "2023-12-19 12:49:20.902712", "source": "nutritionist_test-112"}, "human_evaluation": {"quality": "", "comments": ""}}
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{"id": "nutritionist_test-112-38", "question": "下列何者不屬於食品添加物之膨脹劑？", "correct_choices": ["溴酸鉀"], "incorrect_choices": ["酒石酸氫鉀", "氯化銨", "碳酸氫銨"], "metadata": {"timestamp": "2023-12-19 12:49:20.902734", "source": "nutritionist_test-112"}, "human_evaluation": {"quality": "", "comments": ""}}
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{"id": "nutritionist_test-112-39", "question": "依據連鎖飲料便利商店及速食業之現場調製飲料標示規定, 含果蔬汁但含量未達多少者, 品名應標示為「$\\bigcirc \\bigcirc$ 飲料」或等同意義字樣?", "correct_choices": ["$10 \\%$"], "incorrect_choices": ["$5 \\%$", "$15 \\%$", "$20 \\%$"], "metadata": {"timestamp": "2023-12-19 12:49:20.902760", "source": "nutritionist_test-112"}, "human_evaluation": {"quality": "", "comments": ""}}
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{"id": "nutritionist_test-112-40", "question": "依據食品中微生物衛生標準之規定, 冷藏或冷凍的殺菌液蛋應檢測的微生物項目為何?", "correct_choices": ["沙門氏菌"], "incorrect_choices": ["總生菌數", "腸桿菌科", "單核球增多性李斯特菌"], "metadata": {"timestamp": "2023-12-19 12:49:20.902783", "source": "nutritionist_test-112"}, "human_evaluation": {"quality": "", "comments": ""}}
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{"id": "nutritionist_test-112-41", "question": "營養照護程序（Nutrition Care Process）中, 那一個階段是為治療營養問題採取的行動?", "correct_choices": ["Nutrition intervention"], "incorrect_choices": ["Nutrition screen", "Nutrition diagnosis", "Nutrition evaluation"], "metadata": {"timestamp": "2023-12-19 12:49:20.902805", "source": "nutritionist_test-112"}, "human_evaluation": {"quality": "", "comments": ""}}
|
| 40 |
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{"id": "nutritionist_test-112-42", "question": "有關衛教病人的營養諮詢策略及方法, 下列何者正確?", "correct_choices": ["ACT (acceptance and commitment therapy) 是指接納與承諾療法, 主要是可以幫助病人澄清價值觀, 並採取適當的行動"], "incorrect_choices": ["CBT (cognitive behavioral therapy) 是指計算行為理論, 可以從此理論計算出病人吃了多少食物是否與行為有關", "SCT ( social cognitive theory) 是指社會地位理論, 可以了解病人所吃的食物內容與社會地位有關", "TTM (transtheoretical model) 是指病人經測試後進行策略改變, 此模式的改變是單一的、不變的"], "metadata": {"timestamp": "2023-12-19 12:49:20.902827", "source": "nutritionist_test-112"}, "human_evaluation": {"quality": "", "comments": ""}}
|
| 41 |
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{"id": "nutritionist_test-112-43", "question": "在營養照護程序中, 執行 Nutrition Intervention 時應包含的 2 個步驟, 下列何者正確?", "correct_choices": ["Planning and Implementation"], "incorrect_choices": ["Screening and documentation", "Determining etiology and stating signs", "Collecting and analyzing data"], "metadata": {"timestamp": "2023-12-19 12:49:20.902850", "source": "nutritionist_test-112"}, "human_evaluation": {"quality": "", "comments": ""}}
|
| 42 |
-
{"id": "nutritionist_test-112-44", "question": "有關治療飲食 (therapeutic diets) 的敘述, 下列何者錯誤?", "correct_choices": ["治療飲食不須考慮個人的社會心理因素"], "incorrect_choices": ["治療飲食以一般的、充足的飲食為基礎", "治療飲食可以緩解或停止疾病的進展過程", "治療飲食會考慮個人的消化和吸收能力改變飲食的質與量達到滿足個人飲食需求"], "metadata": {"timestamp": "2023-12-19 12:49:20.902873", "source": "nutritionist_test-112"}, "human_evaluation": {"quality": "", "comments": ""}}
|
| 43 |
-
{"id": "nutritionist_test-112-45", "question": "相較於 parenteral nutrition, 用 tube feeding 較有助於促進下列何者的 mucosal barrier function, 降低細菌轉移 (translocation)?", "correct_choices": ["腸子"], "incorrect_choices": ["口腔", "食道", "胃部"], "metadata": {"timestamp": "2023-12-19 12:49:20.902895", "source": "nutritionist_test-112"}, "human_evaluation": {"quality": "", "comments": ""}}
|
| 44 |
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{"id": "nutritionist_test-112-46", "question": "有關腸道營養支持路徑的選擇取決條件, 下列何者錯誤?", "correct_choices": ["病人是否臥床"], "incorrect_choices": ["是否計劃未來進行手術", "需要腸道營養支持的時間長度", "吸入性肺炎或餵食管移位的風險程度"], "metadata": {"timestamp": "2023-12-19 12:49:20.902918", "source": "nutritionist_test-112"}, "human_evaluation": {"quality": "", "comments": ""}}
|
| 45 |
-
{"id": "nutritionist_test-112-47", "question": "有關泥狀食物胃造口飲食 (Pureed by Gastrostomy Tube Diet) 目的, 下列何者最不適當?", "correct_choices": ["較適用於餵食幫浦 (feeding pump)"], "incorrect_choices": ["達到營養和水分的需求", "改善體重增加、生長和整體營養狀況", "改善和維持個人及其家庭的生活品質"], "metadata": {"timestamp": "2023-12-19 12:49:20.902940", "source": "nutritionist_test-112"}, "human_evaluation": {"quality": "", "comments": ""}}
|
| 46 |
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{"id": "nutritionist_test-112-48", "question": "有關 hormones 如何調控食慾和體重的敘述, 下列何者正確?", "correct_choices": ["Leptin 由脂肪細胞分泌, 女性的濃度通常顯著高於男性"], "incorrect_choices": ["Cholecystokinin 由小腸細胞分泌, 具促進食慾的作用", "Ghrelin 由脂肪細胞分泌, 可抑制食慾, 纖瘦者濃度通常高於肥胖者", "Adiponectin 由脂肪細胞分泌, 與體脂肪呈現正相關"], "metadata": {"timestamp": "2023-12-19 12:49:20.902962", "source": "nutritionist_test-112"}, "human_evaluation": {"quality": "", "comments": ""}}
|
| 47 |
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{"id": "nutritionist_test-112-49", "question": "有關體重控制的行為療法, 下列何者錯誤?", "correct_choices": ["避免飢餓時購物屬於自我監控 (self-monitoring)"], "incorrect_choices": ["限制用餐的時間和地點屬於刺激控制 (stimulus control)", "辨識、挑戰並矯正減重過程中的負面想法為認知重建 (cognitive restructuring)", "自我監控 (self-monitoring) 可提供復胖的線索"], "metadata": {"timestamp": "2023-12-19 12:49:20.902985", "source": "nutritionist_test-112"}, "human_evaluation": {"quality": "", "comments": ""}}
|
| 48 |
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{"id": "nutritionist_test-112-50", "question": "體重過輕仍然非常害怕變胖為下列何種飲食障礙的診斷依據之一?", "correct_choices": ["anorexia nervosa"], "incorrect_choices": ["bulimia nervosa", "binge-eating disorder", "night eating syndrome"], "metadata": {"timestamp": "2023-12-19 12:49:20.903007", "source": "nutritionist_test-112"}, "human_evaluation": {"quality": "", "comments": ""}}
|
| 49 |
-
{"id": "nutritionist_test-112-51", "question": "下列何種疾病不屬於自體免疫的疾病?", "correct_choices": ["Osteoarthritis"], "incorrect_choices": ["Rheumatoid Arthritis", "Systemic Lupus Erythematosus", "Scleroderma"], "metadata": {"timestamp": "2023-12-19 12:49:20.903029", "source": "nutritionist_test-112"}, "human_evaluation": {"quality": "", "comments": ""}}
|
| 50 |
-
{"id": "nutritionist_test-112-52", "question": "下列何者為 Sjögren's syndrome 的最主要特徵?", "correct_choices": ["眼淚和唾液的分泌減少"], "incorrect_choices": ["過量出汗和流口水", "影骨與下額骨關節症狀", "胃酸的分泌減少"], "metadata": {"timestamp": "2023-12-19 12:49:20.903051", "source": "nutritionist_test-112"}, "human_evaluation": {"quality": "", "comments": ""}}
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| 51 |
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{"id": "nutritionist_test-112-54", "question": "有關發炎性腸道疾病 (IBD) 的敘述, 下列何者最不適當?", "correct_choices": ["補充益生菌有助於緩和克隆氏症 (Crohn's disease) 及潰瘍性結腸炎 (ulcerative colitis) 的症狀"], "incorrect_choices": ["西化飲食、纖維不足及過多紅肉攝取都是 IBD 的可能原因", "類固醇、免疫抑制劑及抗生素是 IBD 治療常用的藥物", "目前為止沒有明確的飲食方案可以降低或緩解 IBD 症狀, 但是病人的蛋白質需求量會因發炎程度而增加"], "metadata": {"timestamp": "2023-12-19 12:49:20.903074", "source": "nutritionist_test-112"}, "human_evaluation": {"quality": "", "comments": ""}}
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| 52 |
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{"id": "nutritionist_test-112-55", "question": "有關 Wilson's disease, 下列敘述何者錯誤?", "correct_choices": ["肝臟常有 Kayser-Fleischer rings"], "incorrect_choices": ["病人血清 ceruloplasmin 濃度降低", "可用含鋅製劑治療", "是遺傳性銅堆積的疾病"], "metadata": {"timestamp": "2023-12-19 12:49:20.903097", "source": "nutritionist_test-112"}, "human_evaluation": {"quality": "", "comments": ""}}
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| 53 |
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{"id": "nutritionist_test-112-56", "question": "對於胃食道逆流 (GERD) 病人的疾病控制及預防, 下列那組食物較不會引起或加重症狀?", "correct_choices": ["優酪乳、低脂鮮奶"], "incorrect_choices": ["紅酒、啤酒", "黑咖啡、綠茶", "汽水、可樂"], "metadata": {"timestamp": "2023-12-19 12:49:20.903119", "source": "nutritionist_test-112"}, "human_evaluation": {"quality": "", "comments": ""}}
|
| 54 |
-
{"id": "nutritionist_test-112-57", "question": "下列關於非酒精性脂肪肝病 (NAFLD) 的飲食管理及生活型態指引, 何項敘述較不適當?", "correct_choices": ["減重通常可減輕肝臟脂肪變性, 但體重至少減 $10 \\%$ 以上才有助於改善脂肪變性"], "incorrect_choices": ["NAFLD 與代謝症候群密切相關, 飲食重點在減輕體重、降低高三酸甘油酯", "NAFLD 病人不應大量飲酒, 而喝咖啡可改善 NAFLD 之進展", "沒有糖尿病的非酒精性脂肪性肝炎 (NASH) 成人可考慮以使用 $800 \\mathrm{IU} \\alpha$-tocopherol /天作為第一線治療藥物"], "metadata": {"timestamp": "2023-12-19 12:49:20.903142", "source": "nutritionist_test-112"}, "human_evaluation": {"quality": "", "comments": ""}}
|
| 55 |
-
{"id": "nutritionist_test-112-58", "question": "糖尿病病人在下列何種情況最容易出現低血糖問題?", "correct_choices": ["空腹大量飲酒"], "incorrect_choices": ["睡前注射長效胰島素 Lantus", "餐後劇烈運動", "服用 Alpha glucosidase inhibitors 藥物後卻延遲用餐"], "metadata": {"timestamp": "2023-12-19 12:49:20.903164", "source": "nutritionist_test-112"}, "human_evaluation": {"quality": "", "comments": ""}}
|
| 56 |
-
{"id": "nutritionist_test-112-59", "question": "糖尿病病人的營養診斷, 下列何者較不常見?", "correct_choices": ["食物與藥物的交互作用"], "incorrect_choices": ["醣類攝取過多", "營養相關的檢驗值改變", "脂肪攝取型態不理想"], "metadata": {"timestamp": "2023-12-19 12:49:20.903186", "source": "nutritionist_test-112"}, "human_evaluation": {"quality": "", "comments": ""}}
|
| 57 |
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{"id": "nutritionist_test-112-60", "question": "當糖尿病病人發生夜間低血糖後反彈成高血糖的現象稱為:", "correct_choices": ["Somogyi effect"], "incorrect_choices": ["Cushing's syndrome", "Dawn phenomenon", "Hyperglycemic hyperosmolar state"], "metadata": {"timestamp": "2023-12-19 12:49:20.903209", "source": "nutritionist_test-112"}, "human_evaluation": {"quality": "", "comments": ""}}
|
| 58 |
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{"id": "nutritionist_test-112-61", "question": "有關地中海飲食型態的特點, 下列何者錯誤?", "correct_choices": ["限制任何型態的烹調用油, 每日低於 2 大匙 (table spoon)"], "incorrect_choices": ["飲食提供大量植物性的食物, 如：各式蔬菜及水果、莢豆類、核果類", "多以「全穀」取代「精緻穀類」", "少吃紅肉及加工肉品"], "metadata": {"timestamp": "2023-12-19 12:49:20.903231", "source": "nutritionist_test-112"}, "human_evaluation": {"quality": "", "comments": ""}}
|
| 59 |
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{"id": "nutritionist_test-112-62", "question": "江先生因 end-stage renal disease 人院, 其血液生化值如右 : BUN 100 mg/dL、 creatinine 10.0 mg/dL、 potassium 6.2 mEq/L、 phosphorus 6.8 mg/dL, 有關其治療方式的蛋白質每日攝取建議, 下列何者正確?", "correct_choices": ["Peritoneal dialysis : 1.2～1.5 g/kg"], "incorrect_choices": ["Hemodialysis : 0.8～1.0 g/kg", "Kidney transplant 後 4～6 週: 0.6～0.8 g/kg", "Kidney transplant 3 個月後: 1.3～2.0 g/kg"], "metadata": {"timestamp": "2023-12-19 12:49:20.903253", "source": "nutritionist_test-112"}, "human_evaluation": {"quality": "", "comments": ""}}
|
| 60 |
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{"id": "nutritionist_test-112-63", "question": "導致慢性腎臟病病人低血鉦的最主要原因為何?", "correct_choices": ["腎臟無法活化維生素 D"], "incorrect_choices": ["高血磷導致流失過多的鉦質", "飲食鉦攝取不足", "骨骨遀纖維化影響血鉦平衡"], "metadata": {"timestamp": "2023-12-19 12:49:20.903276", "source": "nutritionist_test-112"}, "human_evaluation": {"quality": "", "comments": ""}}
|
| 61 |
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{"id": "nutritionist_test-112-64", "question": "王先生 55 歲, 身高 178 公分、體重 75 公斤, 為血液透析病人。其參加遊輪旅行但因嚴重特殊傳染性肺炎 (COVID-19) 隔離檢疫的關係, 受困在國外港口五天無法下船進行透析治療, 在此緊急階段, 下列何項飲食建議最不適合王先生食用?", "correct_choices": ["每餐維持 3 4 份的牛排或蛋白質食物攝取"], "incorrect_choices": ["食用糖漿或蜂蜜增加熱量攝取", "每日限制飲水量在 500 c.c.以內", "每日攝取罐頭水梨或鳳梨 2～3 份"], "metadata": {"timestamp": "2023-12-19 12:49:20.903298", "source": "nutritionist_test-112"}, "human_evaluation": {"quality": "", "comments": ""}}
|
| 62 |
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{"id": "nutritionist_test-112-65", "question": "下列何者攝取過多時可能會增加腎結石的發生?", "correct_choices": ["Fructose"], "incorrect_choices": ["Magnesium", "Citrate", "Potassium"], "metadata": {"timestamp": "2023-12-19 12:49:20.903321", "source": "nutritionist_test-112"}, "human_evaluation": {"quality": "", "comments": ""}}
|
| 63 |
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{"id": "nutritionist_test-112-66", "question": "50 歲的張女士上週參加成人健檢後報告顯示 BMI 為 23.5 , 醫師診斷有血壓偏高問題並建議採行得舒飲食 (DASH diet); 營養師諮詢分析後發現張女士目前的飲食攝取情形為熱量約 2,000 大卡 /日；疏菜類 2 份 /日、全���乳品 1 杯/日、禽畜魚等肉類 3.5 份／日、全穀雜糧類約 8 份 / 日、水果類 4 份 / 日。若維持目前的熱量攝取, 張女士的飲食可如何調整以符合得舒飲食的原則? (1)蔬菜類每日可增加 2～3 份 (2)改喝低脂乳品並增加 1～2 杯/日 (3)禽畜魚肉類每日可減少 1.5 份 (4)全穀雜糧類每日應減少 1～2 份 (5)水果類應減至每日 2 份", "correct_choices": ["(1)(2)"], "incorrect_choices": ["(2)(4)(5)", "(3)(4)(5)", "(1)(2) (4)"], "metadata": {"timestamp": "2023-12-19 12:49:20.903343", "source": "nutritionist_test-112"}, "human_evaluation": {"quality": "", "comments": ""}}
|
| 64 |
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{"id": "nutritionist_test-112-67", "question": "下列何者不是心臟衰竭 (heart failure) 病人惡病質 (cardiac cachexia) 常見的臨床症狀?", "correct_choices": ["口腔潰瘍"], "incorrect_choices": ["腹痛", "腹脹", "厭食"], "metadata": {"timestamp": "2023-12-19 12:49:20.903366", "source": "nutritionist_test-112"}, "human_evaluation": {"quality": "", "comments": ""}}
|
| 65 |
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{"id": "nutritionist_test-112-68", "question": "有關心臟移植病人術後短期的營養照顧目標和飲食建議, 下列何者錯誤?", "correct_choices": ["病人食慾不佳時, 應透過全靜脈營養, 預防營養不良產生術後併發症"], "incorrect_choices": ["蛋白質 1.3～2 公克/公斤/日", "手術壓力和免疫抑制齊可能提升高血糖風險", "鈉 2 公克/日"], "metadata": {"timestamp": "2023-12-19 12:49:20.903388", "source": "nutritionist_test-112"}, "human_evaluation": {"quality": "", "comments": ""}}
|
| 66 |
-
{"id": "nutritionist_test-112-69", "question": "下列何者對降低血膽固醇較具成效?", "correct_choices": ["Stanols"], "incorrect_choices": ["Trans fatty acids", "Coenzyme $\\mathrm{Q}_{10}$", "Antioxidants"], "metadata": {"timestamp": "2023-12-19 12:49:20.903413", "source": "nutritionist_test-112"}, "human_evaluation": {"quality": "", "comments": ""}}
|
| 67 |
-
{"id": "nutritionist_test-112-70", "question": "有關燒畼傷病人對蛋白質之需求, 下列敘述何者正確?", "correct_choices": ["燒傷病人蛋白質的流失會在傷口瘉合或被敷料覆蓋後降低"], "incorrect_choices": ["建議急性期以血中白蛋白 (albumin) 及前白蛋白（prealbumin）濃度來評估蛋白質營養狀態", "給予成人蛋白質補充量為 2.5～3.0 g/kg BW", "給予兒童蛋白質補充量為 1.5～2.0 g/kg BW"], "metadata": {"timestamp": "2023-12-19 12:49:20.903435", "source": "nutritionist_test-112"}, "human_evaluation": {"quality": "", "comments": ""}}
|
| 68 |
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{"id": "nutritionist_test-112-71", "question": "有關重症病人的營養照護, 下列何者錯誤?", "correct_choices": ["應定期監測 serum albumin 與 prealbumin, 以評估病人的營養狀況"], "incorrect_choices": ["術後病人如果可以應儘快開始腸道營養, 不一定要等到腸道排氣後才開始", "血糖維持在 140～180 mg/dL 比嚴格控制在正常範圍內更有助於術後的復原", "使用間接熱量測定儀比較能準確評估病人的熱量需求"], "metadata": {"timestamp": "2023-12-19 12:49:20.903457", "source": "nutritionist_test-112"}, "human_evaluation": {"quality": "", "comments": ""}}
|
| 69 |
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{"id": "nutritionist_test-112-72", "question": "足夠的蛋白質供應可提升重症病患的存活率, 下列那些狀態應避免給予蛋白質至每公斤體重 2.0 $\\sim 2.5$ 公克? (1) refractory hypotension (2)overwhelming sepsis (3) severe liver disease (4)acute kidney injury undergoing continuous renal replacement therapy (CRRT)", "correct_choices": ["僅(1)(2)(3)"], "incorrect_choices": ["僅(2)(3)(4)", "僅(1)(2)(4)", "(1)(2)(3)(4)"], "metadata": {"timestamp": "2023-12-19 12:49:20.903479", "source": "nutritionist_test-112"}, "human_evaluation": {"quality": "", "comments": ""}}
|
| 70 |
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{"id": "nutritionist_test-112-73", "question": "重症病人處在創傷的急性反應期時 (acute-phase response), 除了三大營養素的代謝耗損之外, 下列那些血液分析值受到影響?", "correct_choices": [" $\\mathrm{Fe}$ 減少、 ceruloplasmin 增加"], "incorrect_choices": [" $\\mathrm{Fe}$ 減少、 $\\mathrm{Zn}$ 增加", " $\\mathrm{Fe}$ 增加、 $\\mathrm{Zn}$ 減少", " $\\mathrm{Zn}$ 增加、 ceruloplasmin 減少"], "metadata": {"timestamp": "2023-12-19 12:49:20.903502", "source": "nutritionist_test-112"}, "human_evaluation": {"quality": "", "comments": ""}}
|
| 71 |
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{"id": "nutritionist_test-112-74", "question": "對肺結核 (tuberculosis) 病人的營養治療建議, 下列何者錯俁?", "correct_choices": ["應補充高於 RDA 建議量的鋅"], "incorrect_choices": ["若病人營養不良應給予 $35 \\sim 40 \\mathrm{kcal} / \\mathrm{kg} \\mathrm{IBW}$", "蛋白質宜占熱量需要量的 $15 \\%$", "以 Isoniazid 治療者應補充 $25 \\mathrm{mg} / \\mathrm{d}$ 的維生素 $\\mathrm{B}_6$"], "metadata": {"timestamp": "2023-12-19 12:49:20.903524", "source": "nutritionist_test-112"}, "human_evaluation": {"quality": "", "comments": ""}}
|
| 72 |
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{"id": "nutritionist_test-112-75", "question": "Cystic fibrosis 病人會有許多器官功能異常, 下列何者��少受到影響?", "correct_choices": ["腎臟"], "incorrect_choices": ["肺臟", "肝臟", "胰臟"], "metadata": {"timestamp": "2023-12-19 12:49:20.903546", "source": "nutritionist_test-112"}, "human_evaluation": {"quality": "", "comments": ""}}
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| 73 |
-
{"id": "nutritionist_test-112-76", "question": "林女士的乳癌分期為「T2N2M1」, 其中的「M」代表什麼意義?", "correct_choices": ["腫瘤遠處轉移"], "incorrect_choices": ["腫瘤轉移至鄰近淋巴結", "腫瘤本身大小", "腫瘤擴張至其鄰近組織"], "metadata": {"timestamp": "2023-12-19 12:49:20.903570", "source": "nutritionist_test-112"}, "human_evaluation": {"quality": "", "comments": ""}}
|
| 74 |
-
{"id": "nutritionist_test-112-77", "question": "陳先生大腸癌第三期, 定期接受化學治療中, 其身高為 173 公分, 目前體重 65 公斤, 過去一個月來體重已下降 4.5 公斤 ; 下列體重變化敘述何者正確?", "correct_choices": ["$6.5 \\%$ v severe weight loss"], "incorrect_choices": ["$6.5 \\%$ 、 significant weight loss", "$7.5 \\%$ 、 significant weight loss", "$7.5 \\%$ - severe weight loss"], "metadata": {"timestamp": "2023-12-19 12:49:20.903593", "source": "nutritionist_test-112"}, "human_evaluation": {"quality": "", "comments": ""}}
|
| 75 |
-
{"id": "nutritionist_test-112-78", "question": "日常生活活動 (Activities of Daily Living, ADLs) 可用於評估老年人神經系統退化程度。下列何者並非 ADLs 評估項目?", "correct_choices": ["可否自行採購日常用品"], "incorrect_choices": ["可否控制排便和排尿", "可否自行更衣", "可否自行進食"], "metadata": {"timestamp": "2023-12-19 12:49:20.903616", "source": "nutritionist_test-112"}, "human_evaluation": {"quality": "", "comments": ""}}
|
| 76 |
-
{"id": "nutritionist_test-112-79", "question": "有助於降低中風發生之營養指導內容, 下列何者最不適當?", "correct_choices": ["常規服用鉦補充劑"], "incorrect_choices": ["採用植物性飲食 (plant-based diet) 原則", "選擇低升糖負荷的碳水化合物", "適量攝取黑巧克力"], "metadata": {"timestamp": "2023-12-19 12:49:20.903638", "source": "nutritionist_test-112"}, "human_evaluation": {"quality": "", "comments": ""}}
|
| 77 |
-
{"id": "nutritionist_test-112-80", "question": "為避免發生脫水的問題, 對於一般健康的老年人每日水分攝取的建議, 下列敘述何者最適當?", "correct_choices": ["每日應至少攝取 1500 毫升水分"], "incorrect_choices": ["以每 1 大卡熱量對應 2 毫升水分計算攝取需要量", "每公斤體重每日需補充 20 毫升水分", "覺得口渴時再喝水即可"], "metadata": {"timestamp": "2023-12-19 12:49:20.903660", "source": "nutritionist_test-112"}, "human_evaluation": {"quality": "", "comments": ""}}
|
| 78 |
-
{"id": "nutritionist_test-112-81", "question": "下列高纖維食物, 何者含有最多的半纖維素（hemicellulose）?", "correct_choices": [" 全麥穀物和麩皮"], "incorrect_choices": ["蔬菜", "水果", "豆類"], "metadata": {"timestamp": "2023-12-19 12:49:20.903683", "source": "nutritionist_test-112"}, "human_evaluation": {"quality": "", "comments": ""}}
|
| 79 |
-
{"id": "nutritionist_test-112-82", "question": "下列有關抗性澱粉（resistant starch）之敘述何者正確?", "correct_choices": ["對於人體消化道酵素的水解作用具有抗性"], "incorrect_choices": ["過熟的香蕉中含量豐富", "者熟的白飯經冷卻後含量會降低", "無法被腸道微生物利用發酵"], "metadata": {"timestamp": "2023-12-19 12:49:20.903706", "source": "nutritionist_test-112"}, "human_evaluation": {"quality": "", "comments": ""}}
|
| 80 |
-
{"id": "nutritionist_test-112-83", "question": "下列何者是人體消化道中用以水解支鏈洪粉 $\\alpha(1-6)$ 鍵結的酵素, 又該酵素是由何者所分泌?", "correct_choices": ["isomaltase ; enterocyte"], "incorrect_choices": ["$\\alpha$-amylase ; enterocyte", "$\\beta$-amylase ; enterocyte", "$\\alpha$-dextrinase ; pancreas"], "metadata": {"timestamp": "2023-12-19 12:49:20.903728", "source": "nutritionist_test-112"}, "human_evaluation": {"quality": "", "comments": ""}}
|
| 81 |
-
{"id": "nutritionist_test-112-84", "question": "Sucrose 於人體消化道中之消化作用起始於何處?", "correct_choices": ["duodenum"], "incorrect_choices": ["mouth", "pylorus", "gastric fundus"], "metadata": {"timestamp": "2023-12-19 12:49:20.903750", "source": "nutritionist_test-112"}, "human_evaluation": {"quality": "", "comments": ""}}
|
| 82 |
-
{"id": "nutritionist_test-112-85", "question": "糖解作用 (glycolysis) 中, 丙酮酸 (pyruvate) 轉換為乙䤈輔酶 A (acetyl-CoA) 所需的酵素為何?", "correct_choices": ["pyruvate dehydrogenase complex"], "incorrect_choices": ["acetyl-CoA dehydrogenase", "acetyl-CoA synthetase", "pyruvate carboxylase"], "metadata": {"timestamp": "2023-12-19 12:49:20.903773", "source": "nutritionist_test-112"}, "human_evaluation": {"quality": "", "comments": ""}}
|
| 83 |
-
{"id": "nutritionist_test-112-86", "question": "與皮膚、毛髮、眼睛顏色有關的黑色素是由下列何種胺基酸轉變而來?", "correct_choices": ["酪胺酸 ( tyrosine)"], "incorrect_choices": ["色胺酸 ( tryptophan)", "麩胺酸 (glutamate )", "丙胺酸 (alanine)"], "metadata": {"timestamp": "2023-12-19 12:49:20.903795", "source": "nutritionist_test-112"}, "human_evaluation": {"quality": "", "comments": ""}}
|
| 84 |
-
{"id": "nutritionist_test-112-87", "question": "營養不良時, 造成體液失衡及引起水腫是因為血中何種蛋白質下降?", "correct_choices": ["白蛋白"], "incorrect_choices": ["角蛋白", "鐵蛋白", "球蛋白"], "metadata": {"timestamp": "2023-12-19 12:49:20.903817", "source": "nutritionist_test-112"}, "human_evaluation": {"quality": "", "comments": ""}}
|
| 85 |
-
{"id": "nutritionist_test-112-89", "question": "人體在下列那一種情況下每公斤體重需要最多的蛋白質?", "correct_choices": ["嚴重燒傷"], "incorrect_choices": ["嚴重感冒", "肌肉訓練", "高燒不退"], "metadata": {"timestamp": "2023-12-19 12:49:20.903839", "source": "nutritionist_test-112"}, "human_evaluation": {"quality": "", "comments": ""}}
|
| 86 |
-
{"id": "nutritionist_test-112-90", "question": "下列何者屬於支鏈胺基酸（branched-chain amino acid）?", "correct_choices": ["䋶胺酸 (valine)"], "incorrect_choices": ["離胺酸 (lysine)", "甘胺酸 (glycine)", "絲胺酸 ( serine )"], "metadata": {"timestamp": "2023-12-19 12:49:20.903861", "source": "nutritionist_test-112"}, "human_evaluation": {"quality": "", "comments": ""}}
|
| 87 |
-
{"id": "nutritionist_test-112-91", "question": "下列油脂, 何者 linoleic acid 含量最少?", "correct_choices": ["楖子油"], "incorrect_choices": ["雞油", "玉米油", "芥花籽油"], "metadata": {"timestamp": "2023-12-19 12:49:20.903884", "source": "nutritionist_test-112"}, "human_evaluation": {"quality": "", "comments": ""}}
|
| 88 |
-
{"id": "nutritionist_test-112-92", "question": "下列有關必需脂肪酸的敘述, 何者錯誤?", "correct_choices": ["亞麻油酸 (Linoleic acid) 是主要的 $\\omega-3$ 脂肪酸"], "incorrect_choices": ["必需從食物中獲得, 才能維持身體健康", "如果第一個雙鍵始於甲基端的第三個碳, 就是 $\\omega-3$ 脂肪酸", "$\\alpha$-次亞麻油酸 (Alpha-linolenic acid) 第一個雙鍵位於 $\\mathrm{n}$ 端數過來第三個碳上"], "metadata": {"timestamp": "2023-12-19 12:49:20.903908", "source": "nutritionist_test-112"}, "human_evaluation": {"quality": "", "comments": ""}}
|
| 89 |
-
{"id": "nutritionist_test-112-93", "question": "下列有關防止油脂酸敗的方法, 何者錯誤?", "correct_choices": ["密封保存, 並放置在光線充足的地方"], "incorrect_choices": ["添加抗氧化劑", "添加 BHA 或 BHT", "儘量避免油脂氧化"], "metadata": {"timestamp": "2023-12-19 12:49:20.903931", "source": "nutritionist_test-112"}, "human_evaluation": {"quality": "", "comments": ""}}
|
| 90 |
-
{"id": "nutritionist_test-112-94", "question": "下列何種物質可參與脂質消化, 並透過腸肝循環返回肝臟重新利用?", "correct_choices": ["膽汁"], "incorrect_choices": ["肝素", "胰脂肪酶", "膽囊收縮素"], "metadata": {"timestamp": "2023-12-19 12:49:20.903955", "source": "nutritionist_test-112"}, "human_evaluation": {"quality": "", "comments": ""}}
|
| 91 |
-
{"id": "nutritionist_test-112-95", "question": "下列有關脂肪的消化作用, 何者正確?", "correct_choices": ["主要在小腸進行"], "incorrect_choices": ["膽汁可以分解脂質", "$95 \\%$ 的脂肪會在大腸吸收", "大約有 $25 \\%$ 膽汁會由䔬便排出體外"], "metadata": {"timestamp": "2023-12-19 12:49:20.903977", "source": "nutritionist_test-112"}, "human_evaluation": {"quality": "", "comments": ""}}
|
| 92 |
-
{"id": "nutritionist_test-112-96", "question": "人體在下列那一些狀態下, 會有較高的基礎代謝率? (1)處在寒冷環境 (2)處在炎熱環境 (3)飢餓 (4)甲狀腺功能減退 (5)抽菸", "correct_choices": ["(1)(2)(5)"], "incorrect_choices": ["(1)(2)(4)", "(2)(3)(5)", "(1)(4)(5)"], "metadata": {"timestamp": "2023-12-19 12:49:20.904000", "source": "nutritionist_test-112"}, "human_evaluation": {"quality": "", "comments": ""}}
|
| 93 |
-
{"id": "nutritionist_test-112-97", "question": "以間接能量測定儀評估黃小姐的能量消耗, 測得二氧化碳及氧的量分別為 180 mL/min 及 250 mL/min, 黃小姐的呼吸商為多少? 又此呼吸商的數值顯示黃小姐可能攝取何種型態的飲食?", "correct_choices": ["0.72 , 高脂飲食"], "incorrect_choices": ["1.39 , 高脂飲食", "1.39 , 高碳水化合物飲食", "0.72 , 高蛋白質飲食"], "metadata": {"timestamp": "2023-12-19 12:49:20.904022", "source": "nutritionist_test-112"}, "human_evaluation": {"quality": "", "comments": ""}}
|
| 94 |
-
{"id": "nutritionist_test-112-98", "question": "下列何者占每日身體能量消耗的比例最少?", "correct_choices": ["熱生成 (thermogenesis)"], "incorrect_choices": ["基礎代謝（basal metabolism）", "身體活動量 (physical activity)", "食物產熱效應 ( thermic effect of food)"], "metadata": {"timestamp": "2023-12-19 12:49:20.904045", "source": "nutritionist_test-112"}, "human_evaluation": {"quality": "", "comments": ""}}
|
| 95 |
-
{"id": "nutritionist_test-112-99", "question": "色胺酸 (tryptophan) 代謝形成菸鐱酔胺腺嘌呤雙核苷酸 (NAD) 的過程中, 需要那些營養素協助何種酵素進行代謝？ (1)維生素 $\\mathrm{B}_1$ 、色胺酸雙加氧酶（tryptophan dioxygenase） (2)維生素 $\\mathrm{B}_1$ 、甲酰胺酶（formidase） (3)維生素 $\\mathrm{B}_2$ 、甲酰胺酶（formidase） (4)維生素 $\\mathrm{B}_2$ 、犬尿胺酸單加氧酶 （kynurenine monooxygenase） （5)維生素 $\\mathrm{B}_6$ 、犬尿胺酸酶（kynureninase） (6)維生素 $\\mathrm{B}_{12}$ 、犬尿胺酸酶 (kynureninase)", "correct_choices": ["(4)(5)"], "incorrect_choices": ["(1)(2)", "(2)(3)", "(5)(6)"], "metadata": {"timestamp": "2023-12-19 12:49:20.904068", "source": "nutritionist_test-112"}, "human_evaluation": {"quality": "", "comments": ""}}
|
| 96 |
-
{"id": "nutritionist_test-112-100", "question": "有關生物素之敘述, 下列何者錯誤?", "correct_choices": ["人體生物素主要是經由膽汁排出"], "incorrect_choices": ["食物含有游離生物素, 以鈉依賴型蛋白質載體 ( sodium-dependent carrier) 由小腸進行吸收", "食物含有生物胞素 (biocytin), 需要小腸酵素分解提高生物利用率", "人體筫便排出高於食物攝取量的生物素, 顯示大腸菌叢可合成生物素"], "metadata": {"timestamp": "2023-12-19 12:49:20.904090", "source": "nutritionist_test-112"}, "human_evaluation": {"quality": "", "comments": ""}}
|
| 97 |
-
{"id": "nutritionist_test-112-101", "question": "有關人體對維生素 C 消化吸收的敘述, 下列何者錯誤?", "correct_choices": ["補充高劑量維生素 C 可促進吸收效率"], "incorrect_choices": [" 小腸為維生素 C 進行消化吸收之主要消化腔", "吸收抗壞血酸（ascorbic acid）之主要分子機制為主動運輸（active transport）", "吸收脫氫抗壞血酸 (dehydroascorbic acid) 之主要分子機制為促進擴散 ( facilitated diffusion)"], "metadata": {"timestamp": "2023-12-19 12:49:20.904112", "source": "nutritionist_test-112"}, "human_evaluation": {"quality": "", "comments": ""}}
|
| 98 |
-
{"id": "nutritionist_test-112-102", "question": "維生素 $\\mathrm{B}_2$ 以核黃素單核苷酸 (flavin mononucleotide, FMN) 型式, 擔任下列何種酵素的輔酶?", "correct_choices": ["磷酸吡哆醇氧化酶 ( pyridoxine phosphate oxidase)"], "incorrect_choices": ["琥珀酸去氫酶 ( succinate dehydrogenase)", "單胺氧化酶 ( monoamine oxidase)", "穀胱甘肽還原酶 (glutathione reductase )"], "metadata": {"timestamp": "2023-12-19 12:49:20.904134", "source": "nutritionist_test-112"}, "human_evaluation": {"quality": "", "comments": ""}}
|
| 99 |
-
{"id": "nutritionist_test-112-103", "question": "治療肺結核臨床用藥 INH (isonicotinic acid hydrazide) 會抑制下列何種維生素的活性, 長期使用易致神經炎?", "correct_choices": ["pyridoxine"], "incorrect_choices": ["thiamin", "cobalamin", "choline"], "metadata": {"timestamp": "2023-12-19 12:49:20.904157", "source": "nutritionist_test-112"}, "human_evaluation": {"quality": "", "comments": ""}}
|
| 100 |
-
{"id": "nutritionist_test-112-104", "question": "視網膜的桿狀細胞 (rod cell) 中, 何種物質與視紫蛋白（opsin）結合形成視紫質 (rhodopsin)?", "correct_choices": ["11-順式-視網醛 (11-cis-retinal)"], "incorrect_choices": ["全-反式-視網醛（all-trans-retinal）", "11-順式-視網醇 (11-cis-retinol)", "全-反式-視網醇（all-trans-retinol）"], "metadata": {"timestamp": "2023-12-19 12:49:20.904179", "source": "nutritionist_test-112"}, "human_evaluation": {"quality": "", "comments": ""}}
|
| 101 |
-
{"id": "nutritionist_test-112-105", "question": "成長中兒童骨骼無法正常礦化而脆弱、彎曲, 稱為佝僂症 (rickets), 是因缺乏何種維生素造成?", "correct_choices": ["維生素 D"], "incorrect_choices": ["維生素 A", "維生素 E", "維生素 K"], "metadata": {"timestamp": "2023-12-19 12:49:20.904201", "source": "nutritionist_test-112"}, "human_evaluation": {"quality": "", "comments": ""}}
|
| 102 |
-
{"id": "nutritionist_test-112-106", "question": "Menaquinones (vitamin $\\mathrm{K}_2$ ) 主要由那一部分腸道的細菌合成?", "correct_choices": ["結腸 (colon)"], "incorrect_choices": ["迴腸 (ileum)", "十二指腸 (duodenum)", "空腸 (jejunum)"], "metadata": {"timestamp": "2023-12-19 12:49:20.904224", "source": "nutritionist_test-112"}, "human_evaluation": {"quality": "", "comments": ""}}
|
| 103 |
-
{"id": "nutritionist_test-112-107", "question": "下列那種營養素攝取過多會影響鎂的吸收?", "correct_choices": ["鉦"], "incorrect_choices": ["磷", "鉀", "鈉"], "metadata": {"timestamp": "2023-12-19 12:49:20.904246", "source": "nutritionist_test-112"}, "human_evaluation": {"quality": "", "comments": ""}}
|
| 104 |
-
{"id": "nutritionist_test-112-108", "question": "當一個人流失體重的 1～2% 液體, 會有下列何種反應?", "correct_choices": ["感覺口渴"], "incorrect_choices": ["肌肉無力", "虛弱", "昏迷"], "metadata": {"timestamp": "2023-12-19 12:49:20.904268", "source": "nutritionist_test-112"}, "human_evaluation": {"quality": "", "comments": ""}}
|
| 105 |
-
{"id": "nutritionist_test-112-109", "question": "飲用酒精飲料會增加尿液排出量的原因為何?", "correct_choices": ["抑制抗利尿激素分泌"], "incorrect_choices": ["增加腎臟對鈉再吸收", "調節血液滲透壓", "促進白蛋白分解"], "metadata": {"timestamp": "2023-12-19 12:49:20.904291", "source": "nutritionist_test-112"}, "human_evaluation": {"quality": "", "comments": ""}}
|
| 106 |
-
{"id": "nutritionist_test-112-110", "question": "初乳和成熟乳的營養成分差異, 下列敘述何者錯誤?", "correct_choices": ["初乳所含的水溶性維生素比成熟乳高"], "incorrect_choices": ["初乳所含的脂溶性維生素比成熟乳高", "初乳所含的脂肪比成熟乳低", "初乳所含的碳水化合物比成熟乳低"], "metadata": {"timestamp": "2023-12-19 12:49:20.904313", "source": "nutritionist_test-112"}, "human_evaluation": {"quality": "", "comments": ""}}
|
| 107 |
-
{"id": "nutritionist_test-112-111", "question": "有關造成不同型式貧血的營養素, 下列何者錯誤?", "correct_choices": ["維生素 A、E：出血性的貧血"], "incorrect_choices": ["鐵、銅：小球性低血色素貧血", "葉酸、維生素 $\\mathrm{B}_{12}$：巨球型貧血", "維生素 C、$\\mathrm{~B}_6$：小球性低血色素貧血"], "metadata": {"timestamp": "2023-12-19 12:49:20.904335", "source": "nutritionist_test-112"}, "human_evaluation": {"quality": "", "comments": ""}}
|
| 108 |
-
{"id": "nutritionist_test-112-112", "question": "下列那一種礦物質是碘代謝所需?", "correct_choices": ["硒"], "incorrect_choices": ["鉻", "氟", "錳"], "metadata": {"timestamp": "2023-12-19 12:49:20.904358", "source": "nutritionist_test-112"}, "human_evaluation": {"quality": "", "comments": ""}}
|
| 109 |
-
{"id": "nutritionist_test-112-113", "question": "下列何種微量元素的代謝, 需經過腸胰循環 (enteropancreatic circulation)?", "correct_choices": ["zinc"], "incorrect_choices": ["iron", "chromium", "copper"], "metadata": {"timestamp": "2023-12-19 12:49:20.904380", "source": "nutritionist_test-112"}, "human_evaluation": {"quality": "", "comments": ""}}
|
| 110 |
-
{"id": "nutritionist_test-112-114", "question": "下列何種微量元素主要是經由尿液排泄維持恆定?", "correct_choices": ["硒"], "incorrect_choices": ["錳", "鉻", "鐵"], "metadata": {"timestamp": "2023-12-19 12:49:20.904403", "source": "nutritionist_test-112"}, "human_evaluation": {"quality": "", "comments": ""}}
|
| 111 |
-
{"id": "nutritionist_test-112-116", "question": "有關鐵的敘述, 下列何者錯誤?", "correct_choices": ["缺鐵性貧血在兒童很少發生"], "incorrect_choices": ["學童期鐵質的建議攝取量 : 7 9 歲為 10 mg/day , 10 12 歲為 15 mg/day", "鐵缺乏會使兒童的行為表現及學習能力降低、認知功能減退、免疫力下降", "鐵的動物性食物來源, 比植物性食物來源有較高的吸收利用率"], "metadata": {"timestamp": "2023-12-19 12:49:20.904425", "source": "nutritionist_test-112"}, "human_evaluation": {"quality": "", "comments": ""}}
|
| 112 |
-
{"id": "nutritionist_test-112-117", "question": "小明是國小 6 年級學生, 因血脂偏高問題轉診營養師, 經評估發現其䤮、鐵、鉀及繊維素攝取不足, 鹽分及油脂攝取過多, 午餐他想吃麵, 則下列何種麵食組合型態最適合?", "correct_choices": ["豬肝麵 + 涼拌小黃瓜 + 皮蛋豆腐"], "incorrect_choices": ["紅燒牛肉麵 + 油豆腐、澞海帶拼盤", "肉燥麵 + 澞蛋、大腸拼盤", "榨菜肉絲麵 + 花生小魚乾"], "metadata": {"timestamp": "2023-12-19 12:49:20.904447", "source": "nutritionist_test-112"}, "human_evaluation": {"quality": "", "comments": ""}}
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| 113 |
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{"id": "nutritionist_test-112-118", "question": "等體積的母乳和牛乳相較, 滿月後的母乳中的何種成分含量較低?", "correct_choices": ["蛋白質"], "incorrect_choices": ["乳糖", "脂肪", "膽固醇"], "metadata": {"timestamp": "2023-12-19 12:49:20.904470", "source": "nutritionist_test-112"}, "human_evaluation": {"quality": "", "comments": ""}}
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| 114 |
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{"id": "nutritionist_test-112-119", "question": "學齡前兒童每天且長期以 $100 \\%$ 蘋果汁取代飲水, 與下列何種問題最無關?", "correct_choices": ["骨骼發育不良"], "incorrect_choices": ["慢性腹㴼", "降低食慾", "碳水化合物吸收不良"], "metadata": {"timestamp": "2023-12-19 12:49:20.904492", "source": "nutritionist_test-112"}, "human_evaluation": {"quality": "", "comments": ""}}
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| 115 |
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{"id": "nutritionist_test-112-120", "question": "30 分鐘內的運動, 肌肉主要依靠何種能量來源?", "correct_choices": ["肌肉肝醣"], "incorrect_choices": ["血糖", "肝臟肝醣", "游離脂肪酸"], "metadata": {"timestamp": "2023-12-19 12:49:20.904514", "source": "nutritionist_test-112"}, "human_evaluation": {"quality": "", "comments": ""}}
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