In a normal diet, carbohydrates provide most of the calories needed by the body, while the other two major nutrients: protein and fat are also necessary for human physiology. Proper food intake plays an important role in recovery from disease, and knowledge of the foods consumed is a prerequisite for developing a proper diet. Rice: Generally, the calories are about 110kcal/100g (a small bowl), mainly carbohydrates account for 30-35%, protein content is about 3%; fat content is low, in addition to magnesium, phosphorus, potassium, calcium, vitamins, etc. Steamed bun: a common staple food in northern areas, with about 200kcal/100g (one), higher dietary fiber content than rice, higher sodium, potassium, calcium and selenium content, and similar composition of other nutrients. White porridge: 50kcal/100g (1/3 small bowl), easy to digest, reduce the burden on the gastrointestinal tract, less stimulation of the gastrointestinal tract, rich in b vitamins and other minerals. Patients with pancreatitis who have been fasting for a long time need to resume their diet in a regular, step-by-step, stepwise manner when their condition stabilizes and resumes a transoral diet. After a comprehensive assessment of the disease (removal of the cause, time of onset, progress of the disease, infection around the pancreas, encapsulation of fluid, presence of gastrointestinal fistula, etc.), the patient should first drink water through the mouth and gradually transition to a light liquid diet after no uncomfortable symptoms until resuming a normal diet. After recovering from the disease, we still need to pay attention to the structure of the diet, avoid smoking, alcohol, grease and overeating.