China is a large country of gastric cancer, and about 35% of gastric cancer cases in the world occur in China. At present, the treatment plan of gastric cancer is mainly radical surgical resection. Since most of the stomach or the whole stomach is removed, the patient cannot eat normally after surgery, which results in the depletion of protein and fat in the body, resulting in weight loss and a series of complications caused by poor food digestion or nutritional absorption disorders, such as vitamin deficiency diseases. After gastric cancer surgery, it is necessary to pay attention to nutritional supplementation and adjust the amount and type of food according to the stomach capacity as appropriate, taking into account the patient’s own tolerance of diet. Reasonable diet can enhance the whole body nutrition of postoperative gastric cancer patients, improve immunity, reduce postoperative complications and improve life quality. Technique 1: Dietary staging classification In the early postoperative period, patients should eat according to the order of water, clear liquid, liquid food, semi-fluid, soft food and general food. A liquid diet of rice soup, egg soup, vegetable soup, and lotus root powder is appropriate, and foods that will induce intestinal flatulence should be avoided. The semi-liquid diet should be high in protein, high in calories, high in vitamins, low in fat, and fresh and easy to digest. The best source of animal protein is fish, and patients are encouraged to eat more fish, such as yellow croaker and crucian carp. After entering the general diet, more vegetables, fruits and other foods with high fiber should be eaten to keep the bowels open and promote toxin excretion. Technique 2: Eat less and more meals Because only a small part of stomach remains after radical resection of gastric cancer or inter-jejunal replacement stomach after total gastrectomy, the eating capacity is obviously reduced compared with the original one, and only by increasing the number of meals can make up for the lack of food quantity and meet the body’s demand for nutrients. Therefore, patients should develop good eating habits, eat at regular times, eat regularly and quantitatively, and insist on eating less and more meals, with 5-6 meals per day being appropriate. Technique 3: Chew and swallow slowly After gastric cancer surgery, the grinding function of stomach is lacking, so the chewing function of teeth should play a more important role. When patients eat coarse and indigestible food, they should chew and swallow slowly; if they want to eat soup or beverage, they should pay attention to separate dry and thin, and try to eat soup 30 minutes before or after meal to prevent food from being discharged too quickly and affecting digestion and absorption; when eating, patients can adopt semi-recumbent position or rest on their side after meal to prolong the time of food emptying so that it can be completely digested and absorbed. Tip 4: Eat more iron-supplemented food Anemia caused by iron deficiency is common after gastric cancer surgery. Therefore, postoperative daily diet should pay attention to increase iron-rich foods, such as spinach, eggplant, black beans, enoki mushrooms, black fungus, hairy vegetables, mulberries, grapes, peaches, red dates, as well as liver, red meat, seafood, etc. Tip 5: Pay attention to the supplementation of two vitamins The absorption of vitamin B12 depends on the endogenous factor of gastric lining cells. Postoperative patients with gastric cancer have impaired absorption of vitamin B12 and folic acid due to the reduction of endogenous factor secretion. In addition, vitamin D deficiency is often associated with postoperative gastric cancer, which in turn affects calcium absorption. Postoperative gastric cancer patients should pay attention to the supplementation of these two vitamins in their daily diet. The main food sources of vitamin B12 are meat, animal offal, fish, poultry, shellfish and eggs; the content of folic acid in peanuts, spinach, beans and animal offal is relatively high, and active supplementation can prevent pernicious anemia. Vitamin D in food is mainly found in yeast and mushrooms, animal foods such as animal liver, egg yolk, cream, cheese, and fish and fish eggs that contain a lot of fat. If necessary, vitamin D can also be supplemented by oral vitamin D preparations under the guidance of physicians. Tip 6: Take calcium supplements After gastric cancer surgery, 15% of patients will develop osteochondrosis. The etiology of osteochondrosis is unknown and may be related to increased bone decalcification after gastrectomy and insufficient intake of calcium. Therefore, patients after gastric cancer surgery should pay attention to calcium supplementation in the diet. Foods with high calcium content include various kinds of soy products, dairy products, as well as oatmeal, cabbage, cabbage, carrot, celery, pumpkin, radish, spinach, gourd, leek, dandelion, winter melon, etc. Certain nuts and seeds are also high in calcium content, such as dried almonds, walnuts, hazelnuts, sunflower seeds, etc., and fruits such as orange, etc.