After passing the fasting phase, patients with acute pancreatitis will definitely go through the process of eating a liquid, semi-liquid and normal diet. In this process, if the timing and type of food are not appropriate, it is likely to lead to the recurrence of abdominal pain and the possibility of rebound. Therefore, the re-feeding process is very important. I. Indications for re-feeding 1. The patient has a sense of hunger and a desire to eat. 2.The patient’s bowel sounds return to normal and he/she can defecate on his/her own. 3.The patient has no obvious abdominal pain and pressure pain, no nausea and vomiting when no pain relievers are used. 4.Blood amylase and urinary amylase basically returned to normal. However, the normalcy of amylase and lipase cannot be used as an independent indicator of whether the patient is eating or not. After the gastrointestinal tract has adapted to the diet, the patient should eat more kinds of food on this basis, gradually from liquid diet → semi-liquid diet → soft food → normal diet. Gradually increase the intake of protein and sugar foods, and pay attention to the adequate supply of vitamins. Gradually increase the intake of fatty foods. Food should be non-irritating, less greasy and easy to digest. In case of nausea and vomiting, abdominal pain and distension during the process of re-feeding, food should be suspended and medical personnel should be informed promptly. For some patients with special requirements for eating, such as diabetic patients, it is necessary to resume eating strictly under the guidance of physicians and monitor and control blood sugar at the same time. Precautions 1. Abstain from alcohol and prohibit alcohol abuse. 2. Maintain healthy eating habits, avoid overeating, and avoid greasy and fried high-fat diets. 3. If the exocrine function of the pancreas is damaged, pancreatic enzyme preparations can be used to assist in the treatment. 4, cooking methods such as steaming, boiling, braising, stewing and other cooking methods that use less oil. 5, at the same time take into account the requirements of the patient’s own comorbidities on the diet, such as gout patients require a low purine diet, diabetic patients require a diabetic diet, etc.