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【单选题】
弥漫性甲状腺肿致甲亢的病因学说是
A.
以上都不是
B.
促甲状腺激素分泌过少
C.
促甲状腺激素分泌过多
D.
自身免疫学说
E.
精神创伤
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举一反三
【单选题】一老年女性，患多年毒性弥漫性甲状腺肿，且从未间断治疗，本次因并发持续性心房颤动而入院，其最佳治疗方案为
A.
抗甲状腺药物
B.
甲状腺次全切除
C.
I131
D.
大剂量β-受体阻滞剂
E.
电击或药物复律
【单选题】女性，45岁，有交感神经兴奋综合征及弥漫性甲状腺肿，欲行单纯性甲状腺肿及毒性弥漫性甲状腺肿之鉴别，试问以下哪项体征对毒性弥漫性甲状腺肿最具诊断意义
A.
皮肤温暖多汗，体重减轻
B.
目光炯炯少瞬动
C.
弥漫性甲状腺肿大伴血管杂音及震颤
D.
手、眼睑震颤
【单选题】引起单纯性甲状腺肿的主要原因是（）
A.
饮食中含有硫脲，阻止甲状腺素的合成
B.
妊娠期需碘量增加
C.
碘摄入不足
D.
甲状腺素分泌障碍
E.
情绪易激动
【单选题】女，45岁，有交感神经兴奋综合征及弥漫性甲状腺肿，欲作单纯性甲状腺肿及毒性弥漫性甲状腺肿之鉴别，试问以下哪项体征对毒性弥漫性甲状腺肿最具诊断意义
A.
皮肤温暖多汗，体重减轻
B.
目光炯炯少瞬动
C.
弥漫性甲状腺肿大伴血管杂音及震颤
D.
手、眼睑震颤
【单选题】男性，28岁。弥漫性甲状腺肿伴甲亢，丙基硫氧嘧啶+普萘洛尔治疗两个月，T3、T4恢复正常，但甲状腺肿及突眼加重，应加用（）
A.
普萘洛尔
B.
甲状腺片
C.
复方碘液
D.
再加一种抗甲状腺药
E.
皮质醇
【单选题】患者，男，43岁，性急，手颤，怕热，半年来消瘦明显，且夜间呼吸不畅，胸片及CT诊断为胸骨后甲状腺肿，应考虑治疗
A.
放射治疗
B.
抗甲亢药物治疗
C.
气管切开术
D.
手术治疗
E.
同位素治疗
【单选题】下列毒性弥漫性甲状腺肿的治疗方法中从远期疗效说，最容易引起甲状腺功能减退的是（）
A.
丙硫氧嘧啶
B.
甲巯咪唑（他巴唑）
C.
卡比马唑（甲亢平）
D.
I治疗
E.
甲状腺次全切除术
【单选题】男性，16岁，单纯性弥漫性甲状腺肿，甲状腺Ⅱ度肿大，其主要治疗措施应为
A.
补充小剂量甲状腺素
B.
补钙和维生素D
C.
甲状腺大部分切除术
D.
暂不予处理
E.
多食含碘食物
【单选题】Malnutrition during weaning age—when breast milk is being replaced by semi-solid foods—is highly prevalent in children of poor households in many developing countries. While the etiology (病因学) is comp...
A.
A method to eliminate pathogenic (致病的) bacteria and inhibit their growth during storage of weaning preparations can benefit nutrition and health in young children considerably. Use of fermented foods for feeding children of weaning age appears to be an effective solution. Fermented foods have lower levels of diarrhoeal germ contamination, they are suitable for child feeding, and can be safely stored for much longer periods of time than fresh foods. The practice has been a traditional way of food preservation in many parts of the world. The anti-microbial properties of fermented foods and their relative higher safety—documented since the early 1900’s—have been indicated in a number of studies.
B.
In Ghana, it is common to ferment maize dough before cooking it as porridge. In Kenya, cereal-based porridge and milk are traditionally fermented. Preserving milk in the form of yogurt has been known to many households living in hot climate.
C.
What are the underlying mechanisms by which fermentation processes help to pr or reduce contamination A possible answer suggests that during the fermentation process foods become more acid. This explains why diarrhea-causing bacteria are not able to grow in fermented foods as rapidly as in unfermented ones. It is also hypothesized that some of the germs present in the foods are killed or inhibited from growing through the action of antimicrobial substances produced during fermentation. The fermented foods can, therefore, be kept for a longer time compared to fresh ones. It has been shown that while contamination levels in cooked unfermented foods increase with storage time, fermented foods remain less contaminated.
D.
Whatever the underlying mechanisms, the fact is that the exercise reduces contamination without adding to the household cost both in terms of time and money. Its preparation is easy. The cereal flour is mixed with water to form a dough which is left to be fermented; addition of yeast (酵母), or mixing with a small portion of previously fermented dough is sometimes needed. The dough can then be cooked into porridge for feeding to the child.Although beneficial, unfortunately the practice is going out of fashion, partly because of current emphasis on the use of fresh foods, particularly for children. For example, a study on the use of fermented foods for young children in Kenya, demonstrated that while foods are still frequently fermented at home for child feeding, their use is becoming less popular, particularly in area where commercial products are more available. Clearly they now need to be promoted.
E.
Directions:
F.
The statements below relate to the passage you have just read. Identify whether they are TRUE or FALSE and mark the corresponding letter (T for True and F for False) on the Answer Sheet with a single line through the center.
【单选题】Part B Malnutrition during weaning age—when breast milk is being replaced by semi-solid foods—is highly prevalent in children of poor households in many developing countries. While the e...
A.
Cereals can be fermented by adding water and letting the dough stand.
相关题目：
【单选题】一老年女性，患多年毒性弥漫性甲状腺肿，且从未间断治疗，本次因并发持续性心房颤动而入院，其最佳治疗方案为
A.
抗甲状腺药物
B.
甲状腺次全切除
C.
I131
D.
大剂量β-受体阻滞剂
E.
电击或药物复律
【单选题】女性，45岁，有交感神经兴奋综合征及弥漫性甲状腺肿，欲行单纯性甲状腺肿及毒性弥漫性甲状腺肿之鉴别，试问以下哪项体征对毒性弥漫性甲状腺肿最具诊断意义
A.
皮肤温暖多汗，体重减轻
B.
目光炯炯少瞬动
C.
弥漫性甲状腺肿大伴血管杂音及震颤
D.
手、眼睑震颤
【单选题】引起单纯性甲状腺肿的主要原因是（）
A.
饮食中含有硫脲，阻止甲状腺素的合成
B.
妊娠期需碘量增加
C.
碘摄入不足
D.
甲状腺素分泌障碍
E.
情绪易激动
【单选题】女，45岁，有交感神经兴奋综合征及弥漫性甲状腺肿，欲作单纯性甲状腺肿及毒性弥漫性甲状腺肿之鉴别，试问以下哪项体征对毒性弥漫性甲状腺肿最具诊断意义
A.
皮肤温暖多汗，体重减轻
B.
目光炯炯少瞬动
C.
弥漫性甲状腺肿大伴血管杂音及震颤
D.
手、眼睑震颤
【单选题】男性，28岁。弥漫性甲状腺肿伴甲亢，丙基硫氧嘧啶+普萘洛尔治疗两个月，T3、T4恢复正常，但甲状腺肿及突眼加重，应加用（）
A.
普萘洛尔
B.
甲状腺片
C.
复方碘液
D.
再加一种抗甲状腺药
E.
皮质醇
【单选题】患者，男，43岁，性急，手颤，怕热，半年来消瘦明显，且夜间呼吸不畅，胸片及CT诊断为胸骨后甲状腺肿，应考虑治疗
A.
放射治疗
B.
抗甲亢药物治疗
C.
气管切开术
D.
手术治疗
E.
同位素治疗
【单选题】下列毒性弥漫性甲状腺肿的治疗方法中从远期疗效说，最容易引起甲状腺功能减退的是（）
A.
丙硫氧嘧啶
B.
甲巯咪唑（他巴唑）
C.
卡比马唑（甲亢平）
D.
I治疗
E.
甲状腺次全切除术
【单选题】男性，16岁，单纯性弥漫性甲状腺肿，甲状腺Ⅱ度肿大，其主要治疗措施应为
A.
补充小剂量甲状腺素
B.
补钙和维生素D
C.
甲状腺大部分切除术
D.
暂不予处理
E.
多食含碘食物
【单选题】Malnutrition during weaning age—when breast milk is being replaced by semi-solid foods—is highly prevalent in children of poor households in many developing countries. While the etiology (病因学) is comp...
A.
A method to eliminate pathogenic (致病的) bacteria and inhibit their growth during storage of weaning preparations can benefit nutrition and health in young children considerably. Use of fermented foods for feeding children of weaning age appears to be an effective solution. Fermented foods have lower levels of diarrhoeal germ contamination, they are suitable for child feeding, and can be safely stored for much longer periods of time than fresh foods. The practice has been a traditional way of food preservation in many parts of the world. The anti-microbial properties of fermented foods and their relative higher safety—documented since the early 1900’s—have been indicated in a number of studies.
B.
In Ghana, it is common to ferment maize dough before cooking it as porridge. In Kenya, cereal-based porridge and milk are traditionally fermented. Preserving milk in the form of yogurt has been known to many households living in hot climate.
C.
What are the underlying mechanisms by which fermentation processes help to pr or reduce contamination A possible answer suggests that during the fermentation process foods become more acid. This explains why diarrhea-causing bacteria are not able to grow in fermented foods as rapidly as in unfermented ones. It is also hypothesized that some of the germs present in the foods are killed or inhibited from growing through the action of antimicrobial substances produced during fermentation. The fermented foods can, therefore, be kept for a longer time compared to fresh ones. It has been shown that while contamination levels in cooked unfermented foods increase with storage time, fermented foods remain less contaminated.
D.
Whatever the underlying mechanisms, the fact is that the exercise reduces contamination without adding to the household cost both in terms of time and money. Its preparation is easy. The cereal flour is mixed with water to form a dough which is left to be fermented; addition of yeast (酵母), or mixing with a small portion of previously fermented dough is sometimes needed. The dough can then be cooked into porridge for feeding to the child.Although beneficial, unfortunately the practice is going out of fashion, partly because of current emphasis on the use of fresh foods, particularly for children. For example, a study on the use of fermented foods for young children in Kenya, demonstrated that while foods are still frequently fermented at home for child feeding, their use is becoming less popular, particularly in area where commercial products are more available. Clearly they now need to be promoted.
E.
Directions:
F.
The statements below relate to the passage you have just read. Identify whether they are TRUE or FALSE and mark the corresponding letter (T for True and F for False) on the Answer Sheet with a single line through the center.
【单选题】Part B Malnutrition during weaning age—when breast milk is being replaced by semi-solid foods—is highly prevalent in children of poor households in many developing countries. While the e...
A.
Cereals can be fermented by adding water and letting the dough stand.
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