The structure of jugular venous foramen region is complex, with many important blood vessels and nerves passing through, such as jugular vein, glossopharyngeal nerve, vagus nerve, parasympathetic nerve, etc. The above nerves are also called posterior cranial nerves. The above nerves are also known as the posterior group of cranial nerves, which have a very close relationship with the sensation and movement of the pharynx and throat. Therefore, lesions in the jugular venous foramen area are often accompanied by dysfunction of these nerves or the corresponding symptoms appear after tumor resection, e.g., impaired sensation of e.g. the soft palate and the pharynx, and the loss of the sense of taste in the posterior 1/3 of the tongue; paralysis of the vocal cords and the soft palate, and the emergence of hoarseness, and disappearance of the pharyngeal reflex on the diseased side. Swallowing is a series of movements in which food is transported from the mouth to the stomach. The dyskinesia of the tongue and the paralysis of the soft palate affect the contraction of the muscles involved in the swallowing action, resulting in the failure of the intraoral pressure to rise sufficiently, and the lack of sufficient power for the movement of food from the oral cavity through the pharynx to the entrance of the esophagus, resulting in the retention of the esophageal mass. At the same time, the mucosal reflexes in the laryngopharynx are lost or diminished, which may easily cause swallowing errors. These energetic changes lead to difficulties in swallowing and eating, which in turn lead to dehydration and malnutrition, making the quality of life significantly lower. The compensatory process of neurological dysfunction is quite slow, and giving correct functional exercises after surgery helps to accelerate the compensatory process. Since ancient times, China has attached great importance to dietary treatment, and dysphagia caused by diseases poses a great threat to the maintenance of the nutritional status of the organism. 2002, experts from the American Society for Nutrition formulated a dietary program for dysphagia after long-term research and summarization, and classified foods into solid and liquid foods according to dietary characteristics. Patients can choose foods correctly according to their own conditions, so as to restore health and improve the quality of life with a balanced diet.