The general dietary principle for gastric cancer patients is to adopt digestible food, food rich in protein and fat with rotten cooking, and minimize the content of coarse fiber in food. It must be noted that indigestible and rough food can aggravate the patient’s condition. The common symptoms related to diet after gastric cancer surgery are: (1) dumping syndrome: due to the loss of the pylorus to the stomach’s ability to control food, the sudden entry into the small intestine after eating a large amount of food makes the patient feel full in the epigastrium, discomfort, nausea, vomiting, dizziness, weakness, sweating, palpitation, weakness, slightly high blood pressure and pale bread, which can be relieved by resting for 10-20 minutes in general. (2) Hypoglycemia: Due to the glucose absorption in the small intestine after meals must be too fast, resulting in a temporary increase in blood sugar, stimulating the increase in pancreatic secretion, followed by the occurrence of out hypoglycemia. Patients show palpitations, dizziness, cold sweat and other symptoms, mostly occurring 2-3 hours after eating, slightly eating or drinking glucose water can relieve the symptoms. (3) Weight loss: As the stomach contents become smaller, it affects the stomach’s feeding and digestive functions. Improper feeding methods can cause nutrient and calorie deficiencies, causing the patient’s weight loss. (4) Anemia: Mostly seen in iron-deficiency anemia, due to reduced gastric secretion and intestinal fluid reflux, which significantly reduces gastric acid and directly affects the absorption of oral iron, resulting in anemia. Reasonable meals can completely prevent the occurrence of the above-mentioned comorbidities: (1) Eat less and more meals. People with major gastric resection should eat less and more meals, 6-7 times a day, and regular and quantitative meals can make the stomach not empty, and can also gradually adapt to the digestive function of the residual stomach. Less and more meals should be the important diet system for patients after gastrectomy. (2) Separate dry and thin food, in order to make the food stay in the stomach longer, only dry food is eaten at meal time without drinking water, and water can be drunk 30 minutes after meal time, so as to avoid food being rushed into the small intestine quickly and can pass through the small intestine slowly and promote further absorption of food. (3) Limit carbohydrate intake to prevent dumping syndrome. (4) Gradually increase the amount and type of food. Patients should gradually change from postoperative liquid or semi-liquid food to soft or regular meals, and increase the pattern according to the patient’s eating habits to improve the patient’s appetite and help the patient’s recovery.