The dietary care for glioma patients is as follows: 1. 6 hours after waking up without swallowing disorder, a small amount of liquid diet is allowed, and then gradually changed to soft food. Patients with persistent coma and swallowing dysfunction for 24 hours after surgery should be fed a nasal fluid diet and should pay attention to: (1) High calorie, high protein, high nutrition and low salt diet. Avoid the retention of sodium ions in the body that can cause an increase in blood pressure, which in turn causes an increase in intracranial pressure. Ensure the patient’s nutrition, which is beneficial to the recovery of postoperative tissues. (2) Temperature 38-40 degrees to prevent scalding of the patient. (3) Small and frequent meals, less than 200 ml each time, with an interval of more than 2 hours to prevent indigestion. (4) Elevate the head of the bed 15-30 degrees, and do not change the patient’s position for half an hour after fasting to prevent food reflux. (5) Prove that the nasal feeding tube is indeed in the stomach before feeding. (6) Prevent the gastric tube from being dislodged. The injection of food when the gastric tube is dislodged can cause food to enter the respiratory tract and cause asphyxia, so it should be properly fixed and cannot be removed by itself. (7) Early post-surgery gastrointestinal function is not fully recovered should be as little as possible into milk, sugar and other gas-producing foods to prevent intestinal distension. If the convulsion of coffee-colored liquid suggests bleeding in the gastrointestinal tract, it should be temporarily fasted or infused with current water quality, and food should be eaten only after hemostasis. More evidence from epidemiological and laboratory studies is needed to determine the relationship between dietary factors and the occurrence of glioma. However, preliminary trial results suggest that a diet rich in vegetables and fruits has a protective effect on patients with glioma. Carrots, which are rich in carotenoids, and tomatoes, oranges, apples and other vegetables, which are rich in vitamins, have been negatively associated with glioma development. The consumption of processed and preserved fish, cheese and other meat products has been linked to brain tumors, while cooked ham, processed pork chops and fried bacon are likely to induce tumors.