Surgery is one of the main treatments for lung cancer, and like other surgeries, there is a risk of infection and internal bleeding after lung surgery. Lack of appetite or nausea may occur in the short term after surgery. Timely intravenous fluids and oral light fluids can replenish water and electrolytes in time to promote postoperative recovery. After the patient’s appetite gradually improves, then the patient can start to eat on his own through the mouth. In the early stage, the diet should be mainly semi-liquid containing more water and less dietary fiber, such as minced meat porridge, chopped vegetable porridge, noodles in soup, wontons, steamed egg custard, egg flower soup, fish fillet soup, tofu brain, fruit juice, vegetable puree, cake, bread, etc. Avoid beans, potatoes and carbonated drinks which are easy to produce gas, keep the intestinal function in good condition, eat every 2-3 hours, 5-6 meals a day. If patients do not have bloating and diarrhea, they can gradually transition to a soft and normal diet. Food should be diversified, mainly cereals, more vegetables, fruits, dairy, soy products, moderate amount of a fish, poultry, eggs, lean meat, less fatty food, light and less salt, balanced and regular diet will help the wound healing. After recovery from surgery, add foods rich in plant compounds, such as brightly colored fruits and vegetables, whole grain cereals and legumes, on top of ensuring a balanced diet. The best sources of plant compounds are natural foods, not supplements. Carrots, pumpkins, pea shoots, sweet potatoes, peppers, winter amaranth, spinach, apricots, peaches, oranges, persimmons and other dark yellow, orange and dark green vegetables and fruits are rich in carotenoids and have a protective effect on lung cancer patients.