20. 健康環境是屬於學習內容中哪一項主題的次項目?
(A)個人衛生與性教育
(B)身心健康與疾病預防
(C)人、食物與健康消費
(D)群體健康與運動參 與。

1.Consuming green tea ay positively affect skin health, help with weight loss, and reduce the risk of cardiovascular disease. Which of the following components is less likely to be found in green tea extract? (A) Catechins (B) L﹣theanine (C) Cafeine (D) Quercetin (E) Lycopene

2.Which of the following descriptions about cyanobacteria is NOT correct? (A) They are Gram-negative bacteria. (B) Most species are not able to fix nitrogen. (C) They contain chlorophyll and beta-carotene pigments. (D) They are photosynthetic microbes. (E) They are able to establish symbiotic relationships with diverse plant species.

3.Which of the following descriptions about root nodules is NOT correct? (A) They are typical structures harbouring different types of bacteria. (B) Root exudates play a central role in recruiting beneficial microbes to form root nodules. (C) In root nodules, the bacteroids reduce N» to NH3/NH4" by nitrogenase. (D) The concentration of O inside the nodules is high. (E) If mineral nitrogen (N﹚ can satisfy the plant N demand, nodule formation is inhibited.

4.Which two DNA bases are held together by the hydrogen bonds below? (from left to right) (A) G and C. (B)Aand T. (C)TandA﹒ (D) Cand G. (E)Aand C.

5.Which of the following events does NOT engage double﹣stranded break Tepair﹖ (A) Homologous recombination﹒ (B) Non-homologous end joining﹒ (C)CRISPR﹣Cas9 base editing﹒ (D) DNA topoisomerases I (E) DNA topoisomerases Ⅱ

6.Phototropism allows the plant to optimize photosynthetic light capture in the aerial portion. Which of the following descriptions of phototropism is correct? (A) The light on the left is red light; the concentration of auxin is higher on the R side (B) The light on the left is red light the concentration of auxin is higher on the F side (C) The light on the left is red light; the concentration of cytokinin is higher on the R side (D) The light on the left is blue light; the concentration of cytokinin is higher on the E side (E) The light on the left is blue light; the concentration of auxin is higher on the R side

7. Which description of Mycoplasma pneumoniae is NOT correct? (A) Tt is predominantly transmitted by human-to-human contact (B) It primarily affects mucosal areas of the respiratory tract. (C) It is inherently sensitive to penicillin. (D) Clinicians can treat the disease with macrolide or tetracycline classes of antibiotics (E) It has most frequently presented as community-acquired pneumonia.

8. According to new research, patients with long COVID –long-term symptoms like brain fog, fatigue, or memory loss in the months or years following COVID-19– can exhibit a reduction in circulating levels of serotonin. Which of the following descriptions is NOT correct﹖ (A) Serotonin is a neurotransmitter. (B) Serotonin is primarily produced in the GI tract (C) Serotonin levels could be restored through treatment with Serotonin precursors Or selective serotonin reuptake inhibitors. (D) Methionine is a building block for serotonin. When methionine absorption is reduced by persistent viral inflammation, serotonin is depleted. (E) The finding could link depression with cognitive impairment in Long COVID.

9. Celiac disease ( 麥麩不耐症 ﹚ is a T cell-driven intolerance to gluten ingestion in genetically predisposed people﹒ The gluten﹣derived T cell epitopes are proline﹣rich and thereby highly resistant to proteolytie degradation within the gastrointestinal tract. Which ofthe following descriptions is NOT correct? (A) Gluten is a mixture of water-insoluble prolamin protein﹒ (B) Prolamins constitute the significant endosperm storage proteins in mature cereal grains. (C) Upon gluten ingestion, proteases in the gastrointestinal tract degrade gluten proteins into peptides. (D) Increased prevalence of symptomatic celiac disease can be associated with gut microbiota changes and environmental modification. (E) The primary therapeutic approach for celiac disease is oral enzyme therapy, employing gluten-degrading enzymes.

10. Cooking oils are lipids (fats) made from plants, animals, or synthetic compounds used when frying, baking, and preparing foods for consumption. Which description of cooking oils is NOT correct? (A) Plant-based cooking oils are better than animal-based cooking oils. (B) Unsaturated fats are known to lower our bodies ”bad low-density lipoprotein (LDL). (C) We often find polyunsaturated fats in foods like nuts and fish. (D) We often find monounsaturated fats in oils like olive oil, canola oil and peanut oil. (E) Three lipids in cooking oils: triacylglycerols, phospholipids, and sterols. Triacylglycerols are the most common lipids in our foods.

115年 - 115教育部受託辦理公立高級中等學校教師甄選試題：健康與護理科#139622

115年 - 115-1 臺北市立育成高級中學_正式教師甄選試題：健康與護理科#139355

115年 - 115 臺北市立陽明高級中學正式教師甄選試題：健康與護理科#139200

115年 - 115 新北市公立高級中等學校_教師聯合甄選試題：健康與護理科#139191

115年 - 115 桃園市立中壢商業高級中等學校_教師甄選試題：健康與護理科#138636

115年 - 115-1 臺中市立臺中女子高級中等學校_教師甄選試題︰健康與護理科#138227

114年 - 114-1 臺北市立松山高級商業家事職業學校_教師甄選試題：健康與護理科#127400

114年 - 114 教育部受託辦理公立高級中等學校教師甄選試題：健康與護理科#126898

114年 - 114-1 國立新竹科學園區實驗高級中等學校_教師甄選試題_高中及國中部：高中健康與護理科#126881

114年 - 114 新北市公立高級中等學校教師聯合甄選試題：健康與護理科#126814