1, timely treatment of predisposing diseases that may cause stroke, such as atherosclerosis, diabetes, coronary heart disease, hyperlipidemia, hyperviscosity, obesity, cervical spondylosis, etc. should be treated early; hypertension is the most dangerous factor in the occurrence of stroke, but also a central aspect of stroke prevention, should effectively control blood pressure, adhere to long-term medication, and long-term observation of blood pressure changes, so that timely treatment. 2, pay attention to the aura signs of stroke Pay attention to the aura stroke phenomena such as dizziness, headache, numbness of limbs, drowsiness and drowsiness, personality abnormalities. Once the minor stroke attack, you should go to the hospital in time. 3, eliminate the triggers of stroke such as mood swings, excessive fatigue, excessive force, etc. Pay attention to psychological prevention, keep a happy spirit and emotional stability. Promote a healthy lifestyle, regular routine, keep bowel movements smooth, avoid a sharp rise in blood pressure due to forceful defecation, which can trigger cerebrovascular disease. 4, reasonable diet structure low salt, low fat, low cholesterol is appropriate, appropriate to eat more soy products, vegetables and fruits, quit smoking, alcohol and other bad habits. Eat fish at least three times a week, especially fish rich in omega-3 fatty acids, or take deep-sea fish oil. omega-3 fatty acids can regulate the state of the blood, making it less likely to form clots, thus preventing brain infarction. 5, outdoor activities should gradually adapt to the ambient temperature, indoor air conditioning temperature should not be too high, avoid the sudden transfer from a higher temperature environment to a lower temperature outdoor (especially the elderly), pay attention to keep warm when going out. Patients with a history of stroke should also pay attention to walking more carefully to prevent falls; in addition, they should get up slowly in their daily life, tie their shoes with their heads down, etc.; they should not take a long bath, etc. 6. Diet and nutrition Different diet and nutrition treatment plans are proposed according to the severity of the patient’s condition, the presence or absence of complications, the ability to eat normally, digestive and absorption functions, body weight, blood lipids, blood sugar, electrolytes and other factors. In the acute stage, the 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) Dietary treatment for critically ill patients with severe illness or coma should be fasted within 2 to 3 days of the onset of illness if there is vomiting or gastrointestinal bleeding, and nutrition should be supplemented from the vein. 3 days 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 to 250 ml each time, 4 to 5 times a day. In the case of already tolerated, give mixed milk to increase calories, protein and fat, available milk, rice soup, sucrose, eggs, and a small amount of vegetable oil. For those who have been in coma for a long time and have complications, mixed milk with high caloric energy and high fat should be supplied to ensure that there are 90-110 grams of protein, 100 grams of fat, 300 grams of carbohydrate, 10.46 MJ (2500 kcal) of total caloric energy and 2500 ml of total fluid, 300-400 ml each time, 6-7 times a day. Nasal feeding should be slow to prevent reflux into the trachea. If necessary, homogenized diet or elemental diet can be used. (2) General patient diet therapy caloric energy can be supplied at 125.52~167.36kJ (30~40kcal), with appropriate reduction for overweight patients. Animal protein should not be less than 20g/day, including fish, poultry, lean meat, etc., which contain less fat and more protein, and beans should not be less than 30g/day. Fat does not exceed 30% of total calories, and cholesterol should be less than 300 mg/day. Should try to eat less fatty meat containing high saturated fatty acids, animal fats, as well as animal offal. Overweight people should have less than 20% of total calories from fat and cholesterol should be limited to 200 mg 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 6 grams per day, but it can be increased when using dehydrating agents, or diuretics. To ensure that sufficient vitamins are available, fresh vegetables should be supplied at least 400 grams 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.