The world is saying that the elderly should be “sweet and fat to serve”, but this is not true. The spleen and stomach function of the elderly is declining, so thick and greasy, hot and dry, spicy and cold food should be eaten with caution or diet, and not too hungry, too full. And we should achieve reasonable nutrition and balanced diet. The basic requirements of a balanced diet: the heat and various nutrients in the diet must meet the needs of human physiology and labor, that is, the diet must contain protein, fat, sugar, vitamins, inorganic salts and trace elements, water and dietary fiber and other essential nutrients, and maintain a balance between the amount of nutrients, avoiding the lack of some and the excess of others, so the food should be diversified, because no natural food can provide all the nutrients needed by the human body. Therefore, food should be diversified because no natural food can provide all the nutrients required by the human body, so a variety of food is necessary to ensure a balanced diet. Therefore, a variety of foods is necessary to ensure a balanced diet. It is also advisable for people with diseases to have tender, soft and easily digestible meals in order to make reasonable nutrition work. A light diet is a diet with less salt, less oil and less animal food. The sodium in salt has the effect of increasing blood pressure, increasing the burden on the heart and causing edema; some patients with coronary heart disease should limit their daily salt consumption to 5g or less. Salt cured, salted processed food and soy sauce contain a large amount of salt, should be respected away. Although MSG is not salty, its sodium content is about 80% of table salt, patients with coronary heart disease should try to avoid using it. Oil, also known as fat, can be divided into two categories: vegetable and animal, which can improve the taste of food, provide a lot of heat and fat-soluble vitamins and essential fatty acids. Animal fats are mainly saturated fatty acids and contain a certain amount of cholesterol. It can increase the patient’s blood lipid level. Vegetable fats contain a large amount of unsaturated fatty acids and do not contain cholesterol, so they can improve blood lipids. Therefore, under normal circumstances, patients with coronary heart disease should choose vegetable oil for cooking, and the amount should be limited to 25g per day. Excess is not conducive to weight loss and can cause vascular endothelial damage. Animal, sexual food, especially livestock and poultry are rich in fat and cholesterol, patients should not eat too much. Fish contains less cholesterol, and fish oil is rich in unsaturated fatty acids, which can prevent atherosclerosis, so there is no need to strictly limit. The nicotine of cigarettes has a direct cardiovascular damage effect, which can increase blood pressure, heart rate and cause arrhythmia and even colic; alcohol has a vasodilating effect, drinking a small amount of low alcohol is not contraindicated, but drinking large amounts of spirits is absolutely prohibited. Drinking tea in moderation is allowed, but drinking strong tea and coffee can lead to arrhythmia and increased myocardial oxygen consumption, which is not good for the patient. High-sugar, high-fat, high-cholesterol and strongly stimulating foods are contraindicated for patients with coronary heart disease. Vegetables should be the mainstay of the diet, and the daily diet should be chosen from vegetables that are good for coronary heart disease. Choose vegetables that can lower lipids. Such as celery, carrot, white radish, tomato, cucumber, bitter gourd, peanut rice, garlic, shiitake mushroom, cichlid mushroom, kelp, purple pearl vegetables, etc.. In the stir-fry should choose the oil, such as high blood lipids, vegetable oil, vegetable oil, peanut oil, etc.; blood lipids are not high, can use lard or pork, etc. to stir-fry, in order to facilitate early recovery from the disease. Food Therapy and Health Care