Many fracture patients are interested in knowing how to eat after a fracture. Here is a brief explanation of the diet for patients after fracture. Most of the fracture patients do not have systemic symptoms except for the first few days when they may have slight systemic symptoms, so the diet is similar to that of a healthy person. Pay attention to making food easy to digest and absorb, and be careful with spicy products (chili pepper, raw onion, mustard, pepper) that have adverse effects on the respiratory and digestive tracts. When the systemic symptoms are obvious, the so-called soft food should be given between normal diet and semi-liquid diet, and the food supplied must contain less dregs, be easy to chew and digest, and must be chopped and cooked softly when cooking. These are the general dietary principles for fracture patients. In order to promote fracture healing faster and better, fracture patients should also take different foods to promote hematoma absorption or bone scab production according to the development of the disease in the early, middle and late stages of fracture healing. Early stage (1-2 weeks): The injured area is swollen with blood stasis, the meridians are blocked, and the qi and blood are blocked, so the main treatment in this stage is to activate blood circulation, remove blood stasis, and move the qi and dissipate. According to Chinese medicine, “if the stasis does not go away, the bone cannot be born” and “if the stasis goes away, the new bone is born”. It can be seen that eliminating swelling and dispersing stasis is the first priority for fracture healing. In principle, the diet should be light, such as vegetables, eggs, soy products, fruits, fish soup, lean meat, etc. Avoid eating spicy, hot, sour and greasy food, especially do not apply fatty and nourishing products, such as bone soup, fatty chicken, stewed fish, etc., otherwise the stagnation of blood stasis will be difficult to dissipate, which will delay the course of the disease, delay the growth of bone scabs and affect the recovery of joint function in the future. At this stage, food therapy can be used with 10 grams of Panax ginseng, 10 grams of Angelica sinensis and 1 meat pigeon, stewed and cooked, with meat and soup together, once a day for 7-10 days. In the middle stage (2-4 weeks): The stasis is partially absorbed, and the treatment in this period is based on harmonizing the camp and relieving pain, eliminating stasis and creating new ones, and connecting bones and tendons. Diet is changed from light to appropriate high nutrition supplement to meet the needs of bone scab growth. Bone broth, chicken with Tian Qi, animal liver and so on can be added to the initial recipes to supplement more vitamin A, D, calcium and protein. Food therapy can be used with 10 grams of angelica, 15 grams of bone marrow, 10 grams of sequestra, 250 grams of fresh pork chops or beef ribs, stewed for more than 1 hour, soup and meat together, for 2 weeks. Late stage (more than 5 weeks): After 5 weeks of injury, the bone scabs have started to grow and the swelling is basically absorbed. It is advisable to treat the fracture by tonifying the liver, kidney, qi and blood to promote the production of stronger bone scabs, as well as to relax the tendons and activate the joints adjacent to the fracture so that they can move freely and flexibly and regain their former functions. Diet can be released from the taboo, recipes can be accompanied by old hen soup, pig bone soup, sheep bone soup, deer tendon soup, stewed water fish, etc. Those who can drink wine can use Duzhong bone crushed tonic wine, chicken blood vine wine, tiger bone papaya wine, etc. Dietary therapy can be used wolfberry 10 grams, 15 grams of bone crushed tonic, 10 grams of sequelae, 50 grams of coic rice. Decoct the dregs of the bone crushed tonic and sequestra first, then add the remaining 2 flavors to cook the porridge and eat. Take the congee once a day for 7 days. The interval between each course of treatment is 3-5 days, which can be used for 3-4 courses of treatment. The vast majority of fracture patients, on the basis of psychological care, should make more efforts on diet to be nutritious, colorful, fragrant and tasty, which can stimulate appetite. Eat more vitamin C-rich vegetables such as peppers, tomatoes, amaranth, bok choy, cabbage and radish as appropriate to promote bone scab growth and wound healing. Some people believe that fracture patients can eat more calcium to speed up healing; others believe that bone broth is not suitable and eating it is not good for healing. Based on medical experience or experimental studies, there is no evidence that fracture patients need additional calcium supplements. However, bone broth is rich in nutrients and contains both protein and calcium, so it is unlikely to be an obstacle to fracture healing. However, one thing is for sure, elderly people with fractures due to osteoporosis must be actively supplemented with calcium along with vitamin D to assist absorption while treating the fracture. According to recent studies, fracture patients need proper supplementation of zinc, iron, manganese and other trace elements. Animal liver, seafood, soybeans, sunflower seeds and mushrooms contain more zinc; animal liver, eggs, beans, green leafy vegetables, wheat and bread contain more iron; cereals, mustard, egg yolk and cheese contain more manganese. In the early stage of fracture, it is advisable to eat more vegetables containing more fiber and eat some bananas, honey and other foods that promote bowel movement. Bedridden patients are prone to urinary tract infections and urinary tract stones, so it is advisable to drink more water for diuresis. Fracture patients do not need to “taboo”, there is no special restrictions on the diet, but there is one point to make special, not do not smoke. In recent years, scientists have discovered that smoking can also affect fracture healing. Among the thousands of harmful substances contained in cigarettes, nicotine plays a key role in affecting bone healing by significantly reducing the oxygen content of human tissues and weakening the body’s ability to produce collagen, a protein that is useful for new bone formation.