2015年电大内科护理学作业及答案考试小抄

电大 内科护理学作业 及答案考试小抄 一、 单项选择题 1、咯血的护理措施，不正确的一项是（ ） A、大咯血时应取平卧位，头偏向一侧 B、静卧休息，尽量少翻身 C、保持大便通畅 D、如为肺结核咯血则应卧向患侧 E、咯血不止时，嘱病人屏气以利止血 2、大量咯血是指 24 小时咯血量超过（） A、 100ml B、 300ml C、 500ml D、 700ml E、 1000ml 3、慢性阻塞性肺病（ COPD）的标志性症状是（） A、慢性咳嗽 B、咳痰 C、胸闷 D、喘 息 E、气短 4、 COPD 病人练习缩唇呼吸时，错误的动作是（） A、闭嘴经鼻吸气 B、通过缩唇缓慢呼气 C、吸气与呼气时间比为 2： 1 D、缓慢呼气同时收缩腹部 E、避免大口吸气或屏气 5、慢性肺心病病人肺、心功能失代偿期的主要表现为（） A、呼吸衰竭 B、心力衰竭 C、活动后心悸 D、咳嗽 E、咳痰 6、肺炎球菌肺炎最具特征性的表现是（） A、寒战、高热 B、深呼吸时胸痛加剧 C、呼吸困难 D、咯铁锈色痰 E、阵发性干咳 7、治疗肺炎球菌肺炎常首选（） A、青 霉素 B、头孢菌素 C、氨苄青霉素 D、磺胺嘧啶 E、氨基苷类抗生素 8、观察休克型肺炎病人时应特别注意（） A、起病缓急 B、体温高低 C、胸痛、呼吸困难程度 D、末稍循环衰竭情况 E、白细胞计数 9、带金属音的刺激性咳嗽应考虑（） A、支气管肺癌 B、胸膜炎 C、肺炎 D、左心衰竭 E、支气管扩张 10、赵先生， 32 岁。肺结核病史 4 年，今晨咯血 500ml，在配合医师抢救大咯血窒息时，最关键的措施是（） A、病人取患侧卧位 B、立即输血或输液 C、立即使用 鼻导管吸氧 D、立即解除呼吸道梗阻 E、立即使用中枢呼吸兴奋剂 11、急、慢性呼吸衰竭病人最早出现的表现是（） A、咳嗽 B、发绀 C、呼吸困难 D、心率加快 E、神志不清 12、左心功能衰竭最早出现的表现是（） A、劳力性呼吸困难 B、咯粉红色痰 C、发绀 D、端坐呼吸 E、咳嗽、气喘、有哮鸣音 13、左心功能衰竭发展为右心衰竭时，有所减轻的症状是（） A、发绀 B、呼吸困难 C、水肿 D、疲乏 E、心悸 14、右心衰竭的表现不包括（） A、腹胀、食欲 不振 B、少尿、夜尿增多 C、颈静脉怒张 D、水肿 E、两肺底湿啰音 15、洋地黄中毒不会出现的表现是（） A、恶心、呕吐 B、心律失常 C、头痛、头晕 D、食欲不振 E、尿量增多 16、最常见的一种心律失常是（） A、室性期前收缩 B、房性期前收缩 C、心房颤动 D、心室颤动 E、房室传导阻滞 17、最危急的一种心律失常是（） A、室上性阵发性心动过速 B、窦性心动过速 C、心房颤动 D、心室颤动 E、房室传导阻滞 18、原发性高血压预防措施中，错 误的一项是（） A、保持乐观情绪 B、避免体力劳动 C、低脂饮食 D、戒烟 E、控制摄入总钠量 19、心绞痛发作时不正确的处理是（） A、立即送医院 B、精神安慰，稳定病人的情绪 C、取舒适的体位 D、吸氧 E、舌下含服硝酸甘油或硝酸异山梨酯 20、急性心肌梗死最早出现的症状是（） A、胃肠道症状 B、胸前区疼痛 C、心源性休克 D、室性心律失常 E、急性左心衰竭 21 急性心肌梗死病人发生心室颤动时，应立即给予（） A、利多卡因 B、非同步直流电复律 C、苯妥英钠静脉注射 D、阿托品注射 E、毛花苷 C 静脉注射 22、消化性溃疡具有特征性的临床表现为（） A、恶心呕吐 B、慢性贫血 C、反复发作的周期性、节律性上腹疼痛 D、常有反酸嗳气 E、以上都不是 23、消化性溃疡疼痛的周期性发作多在（） A、早春至初夏 B、夏秋之交 C、秋冬之交 D、冬季 E、初秋至次年早春 24、消化性溃疡病人饮食宜少量多餐，其意义是（） A、减少对胃的刺激 B、中和胃酸 C、减轻腹痛 D、避免胃窦部过度扩张 E、促进消化 25、如果你观察到一消性溃疡病人突然头晕，心悸乏力，脉速，出冷汗，并呕出咖啡样物，应首先考虑病人发生了（） A、急性穿孔 B、上消化道出血 C、心脏病急性发作 D、幽门梗阻 E、药物治疗的不良反应 26、下列哪项不属于门脉高压的临床表现（） A、脾肿大 B、腹水 C、肝掌 D、食管、胃底静脉曲张 E、腹壁和脐周静脉曲张 27、肝硬化病人全血细胞减少的主要原因是（） A、营养不良 B、脾功能亢进 C、消化道出血 D、肝脏制造白蛋白减少 E、骨髓造血功能 受抑制 28、肝硬化最常见的并发症是（） A、上消化道出血 B、肝性脑病 C、感染 D、肝肾综合征 E、原发性肝癌 29、肝硬化最严重的并发症是（） A、上消化道出血 B、肝性脑病 C、感染 D、肝肾综合征 E、原发性肝癌 30、肝性脑病最早的临床表现是（） A、昏睡 B、性格和行为的改变 C、定向力障碍 D、反射亢进 E、扑翼样震颤 31、肝性脑病昏迷期应（） A、高蛋白饮食 B、低蛋白饮食 C、禁食蛋白质 D、饮食以动物蛋白为主 E、以上都不是 32、肾盂肾炎最常见的感染途径是（） A、上行感染 B、血行感染 C、淋巴道感染 D、肾周围组织直接蔓延 E、损害性侵入 33、慢性肾小球肾炎病人一般不出现的临床表现是（） A、蛋白尿 B、血尿 C、管型尿 D、水肿 E、高血压 34、慢性肾衰病人的主要表现中最早出现的症状是（） A、嗜睡、定向力障碍 B、厌食、恶心、呕吐 C、咳嗽、胸痛 D、皮肤粘膜出血 E、血压升高 35、慢性肾衰病人最常见的继发感染是（） A、口腔炎 B、皮肤感染 C、原发性 腹膜炎 D、肺部和泌尿道感染 E、胃肠炎 36、含铁丰富的食物不包括（） 、牛奶 、蛋黄 瘦肉 、动物血 、动物肝 37、血液病病人最常见的出血部位在（） 、皮肤粘膜 、消化道 、泌尿生殖道 、呼吸道 、颅脑 38、对血液病病人最应警惕发生的情况是（） 、皮肤粘膜血肿 、消化道出血 、泌尿生殖道出血 、呼吸道出血 、颅内出血 39、急性白血病常见的首发表现是（） 、贫血 、发热 、出血 、胸骨疼痛 、关节疼痛 40、防治中枢神经系统白血病的首选药物是（） 、环磷酰胺 、甲氨蝶呤 、柔红霉素 、阿糖胞苷 、长春新碱 41、诊断糖尿病的主要依据是（） 、尿糖测定 、空腹血糖测定 、口服葡萄糖耐量试验 、血胰岛素测定 、饭后 2 小时尿糖测定 42、糖尿病的基础治疗是（） 、口服降糖药治疗 、饮食治疗 、胰岛素治疗 、对症治疗 、手术治疗 43、糖尿病最容易并发的感染是（） A、肺结核 B、膀胱炎 C、胆道感染 D、肾盂肾炎 E、皮 肤化脓感染 44、王先生被诊断为型糖尿病，护士在问病史时获得的资料中与本病无明显关系的表现是（） A、睡觉时多梦易醒 B、做事没力气、易疲劳 C、饮食多但体重减轻 D、口渴、饮水多 E、皮肤易生疖感染 45、甲状腺功能亢进症最严重的合并症是（） A、心房颤动 B、心力衰竭 C、甲状腺危象 D、浸润性突眼 E、肝大 46、对甲状腺功能亢进症病人的饮食护理，哪项不妥（） A、注意补充水的摄入 B、禁喝浓茶、咖啡 C、多吃含碘丰富的食物 D、避免进辛辣等刺激性食 物 E、高蛋白、高热量、高维生素 47、最能反映昏迷病人病情的体征变化是（） A、体温 B、脉搏 C、呼吸 D、瞳孔 E、神志 48、导致脑血管病最重要的危险因素是（） A、高血脂 B、高血压 C、肥胖 D、吸烟 E、高盐饮食 49、护理脑出血病人时，动作轻柔的目的是（） A、病人舒适 B、预防压疮 C、减少情绪波动 D、防止损伤皮肤粘膜 E、避免加重脑出血 50 脑血栓形成病人头部禁用冷敷是为了避免（） A、体温不升 B、意识障碍加深 C、颅内压降低 D、 脑缺血加重 E、神经功能恢复延缓 51、林先生， 40 岁。最近咳嗽明显，胸痛剧烈，为减轻其胸痛，护士应劝他采取 A、半坐卧位 B、端坐位 C、平卧位 D、患侧卧位 E、健侧卧位 52、咯血的护理措施，不正确的一项是（） A、大咯血时应取平卧位，头偏向一侧 B、静卧休息，尽量少翻身 C、保持大便通畅 D、如为肺结核咯血则应卧向患侧 E、咯血不止时，嘱病人屏气以利止血 53、大量咯血是指 24 小时咯血量超过（） A、 100ml B、 300ml C、 500ml D、 700ml E、 1000ml 54、支气管哮喘发作时，禁用的药物是 A、吗啡 B、氨茶碱 C、异丙肾上腺素 D、肾上腺素 E、色甘酸钠 55、氨茶碱的严重不良反应是 A、头痛、手指颤动 B、恶心、呕吐 C、血压下降甚至死亡 D、心率加快 E、嗜睡、胃肠道反应 56、诊断阻塞性肺最重要的肺功能指标是（） A、潮气量 B、肺活量 C、最大通气量 D、静息每分钟通气量 E、残气量及残气量 /肺总量测定 57、 COPD 病人练习缩唇呼吸时，错误的动作是（） A、闭嘴经 鼻吸气 B、通过缩唇缓慢呼气 C、吸气与呼气时间比为 2： 1 D、缓慢呼气同时收缩腹部 E、避免大口吸气或屏气 58、慢性肺心病病人肺、心功能失代偿期的主要表现为（） A、呼吸衰竭 B、心力衰竭 C、活动后心悸 D、咳嗽 E、咳痰 59、肺炎球菌肺炎最具特征性的表现是（） A、寒战、高热 B、深呼吸时胸痛加剧 C、呼吸困难 D、咯铁锈色痰 E、阵发性干咳 60、治疗肺炎球菌肺炎常首选（） A、青霉素 B、头孢菌素 C、氨苄青霉素 D、磺胺嘧啶 E、氨基苷 类抗生素 二、 名词解释 1、呼吸衰竭 2、心绞痛 3、缺铁性贫血 4、消化性溃疡 5、癫痫 ECECA DADAD CABEE ADBAB BCEDB CBABB CACBD AAEAB BBEAC CDBED AECAC ECADA 请您删除一下内容， O( _ )O谢谢！ 2015年中央电大期末复习考试小抄大全，电大期末考试必备小抄，电大考试必过小抄After earning his spurs in the kitchens of The Westin, The Sheraton, Sens on the Bund, and a sprinkling of other top-notch venues, Simpson Lu fi nally got the chance to become his own boss in November 2010. Sort of. The Shanghai-born chef might not actually own California Pizza Kitchen (CPK) but he is in sole charge of both kitchen and frontof- house at this Sinan Mansionsstalwart. Its certainly a responsibility to be the head chef, and then to have to manage the rest of the restaurant as well, the 31-year-old tells Enjoy Shanghai. In hotels, for example, these jobs are strictly demarcated, so its a great opportunity to learn how a business operates across the board. It was a task that management back in sunny California evidently felt he was ready for, and a vote of confi dence from a company that, to date, has opened 250 outlets in 11 countries. And for added pressure, the Shanghai branch was also CPKs China debut. For sure it was a big step, and unlike all their other Asia operations that are franchises, they decided to manage it directly to begin with, says Simpson. Two years ago a private franchisee took over the lease, but the links to CPK headquarters are still strong, with a mainland-based brand ambassador on hand to ensure the business adheres to its ethos of creating innovative, hearth-baked pizzas, a slice of PR blurb that Simpson insists lives up to the hype. They are very innovative, he says. The problem with most fast food places is that they use the same sauce on every pizza and just change the toppings. Every one of our 16 pizza sauces is a unique recipe that has been formulated to complement the toppings perfectly. The largely local customer base evidently agrees and on Saturday and Sunday, at least, the place is teeming. The kids-eat-for-free policy at weekends is undoubtedly a big draw, as well as is the spacious second-fl oor layout overlooked by a canopy of green from Fuxing Park over the road. The company is also focusing on increasing brand recognition and in recent years has taken part in outside events such as the regular California Week. Still, the sta are honest enough to admit that business could be better； as good, in fact, as in CPKs second outlet in the popular Kerry Parkside shopping mall in Pudong. Sinan Mansions has really struggled to get the number of visitors that were envisaged when it first opened, and it hasnt been easy for any of the tenants here, adds Simpson. Were planning a third outlet in the city in 2015, and we will probably choose a shopping mall again because of the better foot traffic. The tearooms once frequented by Coco Chanel and Marcel Proust are upping sticks and coming to Shanghai, Xu Junqian visits the Parisian outpost with sweet treats. One thing the century-old Parisian tearoom Angelina has shown is that legendary fashion designer Coco Chanel not only had style and glamor but also boasted great taste in food, pastries in particular. One of the most popular tearooms in Paris, Angelina is famous for having once been frequented by celebrities such as Chanel and writer Marcel Proust. Now Angelina has packed up its French ambience, efficient service, and beautiful, comforting desserts and flown them to Shanghai. At the flagship dine-in and take-out space in Shanghai, everything mimics the original tearoom designed from the beginning of the 20th century, in Paris, the height of Belle Epoque. The paintings on the wall, for example, are exactly the same as the one that depicts the landscape of southern France, the hometown of the owner； and the small tables are intentional imitations of the ones that Coco Chanel once sat at every afternoon for hot chocolate. The famous hot chocolate, known as LAfricain, is a luxurious mixture of four types of cocoa beans imported from Africa, blended in Paris and then shipped to Shanghai. Its sinfully sweet, rich and thick as if putting a bar of melting chocolate directly on the tongue and the fresh whipped cream on the side makes a light, but equally gratifying contrast. It is also sold in glass bottles as takeaway. The signature Mont-Blanc chestnut cake consists of three parts: the pureed chestnut on top, the vanilla cream like stuffing, and the meringue as base. Get all three layers in one scoop, not only for the different textures but also various flavors of sweetness. The dessert has maintained its popularity for a century, even in a country like France, perhaps the worlds most competitive place for desserts. A much overlooked pairing, is the Paris-New York choux pastry and N226 chocolate flavored tea. The choux pastry is a mouthful of airy pecan-flavored whipped cream, while the tea, a blend of black teas from China and Ceylon, cocoa and rose petals, offers a more subtle fragrance of flowers and chocolate. Ordering these two items, featuring a muted sweetness, makes it easier for you to fit into your little black dress. Breakfast, brunch, lunch and light supper are also served at the tearoom, a hub of many cultures and takes in a mix of different styles of French cuisines, according to the management team. The semi-cooked foie gras terrine, is seductive and deceptive. Its generously served at the size and shape of a toast, while the actual brioche toast is baked into a curved slice dipped with fig chutney. The flavor, however, is honest: strong, smooth and sublime. And you dont actually need the toast for crunchiness. This is the season for high teas, with dainty cups of fine china and little pastries that appeal to both visual and physical appetites. But there is one high tea with a difference, and Pauline D. Loh finds out just exactly why it is special. Earl Grey tea and macarons are all very well for the crucial recuperative break in-between intensive bouts of holiday season shopping. And for those who prefer savory to sweet, there is still the selection of classic Chinese snacks called dim sum to satisfy and satiate. High tea is a meal to eat with eye and mouth, an in-between indulgence that should be light enough not to spoil dinner, but sufficiently robust to take the edge off the hunger that strikes hours after lunch. The afternoon tea special at Shang-Xi at the Four Seasons Hotel Pudong has just the right elements. It is a pampering meal, with touches of luxury that make the high tea session a treat in itself. Whole baby abalones are braised and then topped on a shortcrust pastry shell, a sort of Chinese version of the Western vol-au-vent, but classier. Even classier is the dim sum staple shrimp dumpling or hargow, upgraded with the addition of slivers of midnight dark truffles. This is a master touch, and chef Simon Choi, who presides unchallenged at Shang-Xi, has scored a winner again. Sweet prawns and aromatic truffles whats not to love? His masterful craftsmanship is exhibited in yet another pastry a sweet pastry that is shaped to look like a walnut, but which you can put straight into the mouth. It crumbles immediately, and the slightly sweet, nutty morsel is so easy to eat youll probably reach straight for another. My favorite is the dessert that goes by the name yangzhi ganlu, or ambrosia from the gods. The hotel calls it chilled mango cream with sago, pomelo and birds nest made with ingredients that resonate with every female soul. It does taste like ambrosia, with the sweet-sour fragrance of the