Acute cerebrovascular disease, also known as stroke and stroke, is a general term for vascular disease of the brain. It occurs in middle-aged and elderly people, and is commonly caused by hypertensive atherosclerosis. When blood flows into the subarachnoid space due to rupture of cerebral blood vessels, it is called subarachnoid hemorrhage; when blood flows into the brain parenchyma, it is cerebral hemorrhage. Those with ischemia and obstruction of the corresponding supply brain tissue due to cerebral vascular stenosis and occlusion, with symptoms lasting no more than 24h, are called transient cerebral ischemic attack; those with heavy symptoms lasting more than 24h are called cerebral infarction, including cerebral thrombosis and cerebral embolism. The clinical manifestations have certain limited neurological symptoms, and those occurring in one cerebral hemisphere have contralateral triple paresis, i.e., contralateral hemiparesis, hemianesthesia, hemianopsia, or simultaneous aphasia. If the disease occurs in the brainstem or cerebellum, there is ipsilateral cerebral nerve palsy, contralateral hemiparesis or hemianesthesia, and ipsilateral limb ataxia. In severe cases, there are headache, vomiting, impaired consciousness, and even brain herniation or death. The morbidity and mortality rate of acute cerebrovascular disease in China is significantly higher than that of coronary heart disease, in which a higher proportion of cerebral hemorrhage occurs; while the opposite is true in Western countries, where the incidence of coronary heart disease is high. The reasons for this, in addition to race, genetics, environment and other factors, the difference in dietary structure and nutritional factors are very important reasons. Therefore, correcting nutritional disorders and carrying out dietary nutrition treatment is one of the important ways to prevent and treat acute cerebrovascular diseases. 1. Nutritional disorders and brain stroke: Hypertension, atherosclerosis and diabetes mellitus are important causes of stroke, therefore, the diet and nutritional factors related to them are also closely related to stroke. Epidemiological surveys have found that areas with excessive fat intake, accounting for 40% of total caloric energy, have a high incidence of cerebral ischemia and cerebral infarction, while areas with low fat, low protein, and high salt diets have a high incidence of cerebral hemorrhage. Experimental studies have confirmed that high serum cholesterol predisposes to atherosclerotic thrombosis, while hypertension with low cholesterol at the same time can make the arterial walls weaker, increase the fragility of red blood cells, and predispose to hemorrhage. Nutritional disorders are not only the disproportion between the quantity of major nutrients, but to some extent quality is more important than the effect of quantity. For example, polyunsaturated fatty acids and saturated fatty acids in fat, the former can lower blood cholesterol, but too much of it will promote lipid peroxidation and damage cell membranes, while the latter can raise blood cholesterol, so the ratio of the two is considered to be 1:2, and the best ratio is now recommended as P:M:S=1:1:1. Soy protein is less than 50% of the total protein, it is susceptible to hypertension and stroke. If the diet is high in sodium, low in calcium and low in potassium, hypertension and stroke are also likely to occur. 2, affect the prognosis of stroke rehabilitation: because stroke patients have different degrees of brain failure, the course of the disease can be accompanied by infection, gastrointestinal bleeding, kidney dysfunction; dehydration agents, hormones and other applications, can cause water and electrolyte disorders; mild patients eat less, and in severe cases, fasting, dietary nutrition intake is significantly lower than the amount needed. Therefore, stroke patients may have more severe nutritional deficiencies based on pre-existing nutritional disorders, which may be aggravated by reduced intake. Without sufficient calories, essential amino acids, phospholipids and vitamins, the prognosis and recovery from stroke are bound to be affected. The purpose of dietary nutrition therapy is to provide systemic nutritional support, protect brain function, and promote nerve cell repair and functional recovery. In the dietary nutrition supply requires individualization, that is, according to the severity of the patient’s condition, the presence of complications, whether the patient can eat normally, digestion and absorption function, weight, blood lipids, blood glucose, electrolytes and other factors, different dietary nutrition treatment plan is proposed. In the acute phase dietary treatment is to enable the patient to pass the critical stage and create conditions for recovery. During the recovery period, a reasonable diet should be proposed to correct nutritional deficiencies or nutritional disorders to promote recovery and prevent relapse. 1. Diet therapy for critically ill patients: Critically ill or comatose patients should be fasted within 2-3 d of the onset of the disease if they have vomiting or gastrointestinal bleeding, and supplemented with nutrition from intravenous sources. 3 d later, nasal feeding should be started, and in order to adapt to the absorption function of the digestive tract, rice soup and sucrose should be the mainstay for the first few days, 200-250 ml each time, 4-5 times a day. If tolerated, mixed milk was given to increase caloric energy, protein and fat, and milk, rice soup, sucrose, eggs and a small amount of vegetable oil were available. For those who have been in coma for a long time and have complications, high caloric and high fat mixed milk should be supplied to ensure that there are 90-1log of protein, lOOg of fat, 300g of carbohydrate, 10.46MJ (2500kcal) of total caloric energy and 2500ml of total fluid, 300-400ml each time, 6-7 times a day. The speed of nasal feeding should be slower to prevent reflux into the trachea. If necessary, homogenized diet or elemental diet can be used. 2, the general patient diet treatment: caloric energy can be supplied according to 125.52 ~ 167.36kJ (30 ~ 40kcal), the weight of overweight people appropriate to reduce. Protein according to L 5 ~ 2.0g/kg, including animal protein not less than 20g/d, including fish containing less fat and high protein, poultry, lean meat, etc., beans not less than 30g per day. fat does not exceed 30% of total caloric energy, cholesterol should be less than 300mg/d. Should try to eat less fatty meat containing high saturated fatty acids, animal fat, and animal offal, etc.. Fat should account for less than 20% of total caloric energy for overweight people, and cholesterol should be limited to 200mg or less. Carbohydrates are mainly cereals, total caloric energy should not be less than 55%, with coarse and fine, diversified. Limit salt intake to less than 6g per day, which can be increased if using dehydrating agents or diuretics. To ensure adequate vitamin intake, fresh vegetables should be supplied at least 400g per day. Meal system should be regular and quantitative, small amount of meals, 4 meals per day, dinner should be light and easy to digest.