The incidence and mortality rate of stroke in China is significantly higher than that of coronary heart disease, while the opposite is true in western countries, where the incidence of coronary heart disease is high. The reasons for this are, in addition to racial, genetic and environmental factors, the differences in dietary structure and nutritional factors are very important reasons. Therefore, correcting nutritional disorders and carrying out dietary nutrition therapy is one of the important ways to prevent and treat stroke disease. The purpose of dietary nutrition therapy for stroke patients is to provide whole-body nutritional support, protect brain function, and promote the repair and functional recovery of nerve cells. In the dietary nutrition supply requires individualization, that is, according to the patient’s severity, the presence of complications, whether they can eat normally, digestive and absorption functions, weight, blood lipids, blood sugar, electrolytes and other factors, different dietary nutrition treatment plans are 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 recurrence. 1, the acute phase of stroke diet for critically ill patients: critically ill or comatose patients within 2-3 d of the onset of the disease, such as vomiting, gastrointestinal bleeding should be fasted, from the intravenous supplementation. 3 days later, nasal feeding began, in order to adapt to the absorption function of the digestive tract, the first few days to the main rice soup, 200-250 ml each time, 4-5 times a day. In the case that it has been tolerated, mixed milk is given to increase calories, protein and fat, and milk, rice soup, sucrose, eggs and a small amount of vegetable oil are 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 90-110g of protein, 100g of fat, 300g of carbohydrate, 10.46MJ (2500kcal) of total caloric energy, 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. Diet for general patients in the acute stage of stroke: calories can be supplied at 125.52~167.36kJ (30~40kcal), with appropriate reduction for overweight people. Protein should be 1.5-2.0g/kg, of which animal protein should not be less than 20g/d, including fish, poultry, lean meat, etc. containing less fat and more protein, and beans should not be less than 30g per day. fat should not exceed 30% of total caloric energy, and cholesterol should be less than 300mg/d. Fatty meat, animal fat, and offal of animals containing high saturated fatty acids should be eaten as little as possible. 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 may be increased if dehydrating agents or diuretics are used. To ensure adequate vitamin intake, fresh vegetables should be supplied at least 400g per day. The meal system should be regular and quantitative, with a small number of meals, 4 meals per day, and dinner should be light and easy to digest. If the stroke patient is sober, but sometimes choking and coughing when eating, the patient should be given a paste diet, which consists of steamed egg custard, thick porridge with minced meat and vegetables, rotten noodles with minced meat and vegetables, milk with lotus root powder, fruit puree or rice mashed with a masher and given to the patient. 3.Diet for stroke patients in recovery: When stroke patients have no swallowing difficulties in recovery, it is advisable to have a soft and balanced diet that is light, less oily and easy to digest. (a) Animal fat, such as lard, butter, cream, etc., and foods containing high cholesterol, such as egg yolk, fish roe, animal offal, fatty meat, etc., should be restricted because the saturated fatty acids contained in these foods can significantly increase the concentration of cholesterol in the blood and promote atherosclerosis; vegetable oils, such as soybean oil, tea oil, sesame oil, peanut oil, etc., can be used because the unsaturated fat contained in them can promote cholesterol excretion and conversion into The unsaturated fats contained therein can promote cholesterol excretion and conversion into bile acids, thus lowering the cholesterol content in the blood and delaying and reducing the purpose of atherosclerosis. (2) The diet should have appropriate protein, often eat some egg whites, lean meat, fish and various kinds of beans and soy products to supply the body with the necessary ammoniacal acid. Generally, drink one glass of milk and one glass of sour milk each day, because milk contains milk factor and whey acid, which can inhibit the synthesis of cholesterol in the body and reduce the content of blood lipids and cholesterol. When drinking milk, you can remove the milk skin. Beans contain soy sterols, which also have the effect of promoting cholesterol discharge. (iii) Eat more fresh vegetables and fruits, as they contain vitamin C and potassium and magnesium. Vitamin C can reduce cholesterol, enhance the denseness of blood vessels, to prevent bleeding, potassium, magnesium on and because of the tube has a protective effect. (D) can eat more iodine-rich food, such as seaweed, nori, shrimp, iodine can reduce cholesterol deposition in the arterial wall, to prevent the occurrence of atherosclerosis. (E) the daily salt in 6 grams or less is appropriate, because salt contains a lot of sodium ions, the human body intake of sodium ions too much, can increase the blood volume and heart burden, and can increase blood viscosity, so that blood pressure increases, to the detriment of stroke patients. (F) Avoid foods that excite the nervous system, such as wine, strong tea, coffee and stimulating condiments. In addition, eat less chicken soup, broth, to protect the cardiovascular system and the nervous system is beneficial, and need to avoid overeating. 4, the stroke patient diet: (a) liver Yang hyperactivity, diet should be light Ganse, such as green beans, celery, spinach, winter melon, cucumber, Xugua, orange, pear, etc.. Avoid eating mutton, chicken, dog meat, leeks, garlic, onions and other pungent and scurrying products. (2) phlegm-heat and internal organs, wind and phlegm on the disturbance, diet to clear heat, phlegm, moisten dryness, such as radish, green beans, Xugua, winter melon, pear, banana, celery, avoid eating mutton, chicken, shrimp, leek, chili, garlic, etc. (3) Qi deficiency and blood stasis, the diet should be beneficial to the Qi, spleen and circulation products, such as yam coix congee, astragalus congee, lotus seed congee, cabbage, winter melon, fungus, adzuki beans, etc. (D) liver and kidney yin deficiency, diet to nourish yin and clear heat, such as lily lotus seed coix congee, turtle soup, cabbage soup stone, noodle soup, silver fungus soup, cucumber, celery, etc. (E) wind and fire on the disturbance, diet is appropriate to cabbage soup, mung bean soup, radish soup, celery soup, millet porridge noodle soup, watermelon juice, rape soup, avoid eating greasy, fatty, sweet and thick flavors and other warming products that help fire. 5, stroke prevention diet: (a) black fungus 6 grams, soaked in water, add dishes or steam food. Can lower blood lipids, anti-thrombotic and anti-platelet aggregation. (2) 5 celery roots, 10 red dates, decoction in water, eat dates and drink soup, can play a role in lowering blood cholesterol. (iii) Eat fresh hawthorn or use hawthorn in boiling water, add appropriate amount of honey and drink as tea after cooling. It can dilate blood vessels and has the effect of lowering blood pressure and promoting cholesterol excretion. If the stroke is complicated by diabetes, honey should not be added. (D) 10-15 grams of raw garlic or onion can lower blood lipids and have the effect of enhancing fibrin activity and anti-vascular sclerosis. (E) 5 to 10 ml of vinegar in the diet of stroke patients after meals, has the effect of softening blood vessels. (F) banana flower drink: banana flower 5 grams, water decoction for tea. Can prevent stroke and cerebrovascular accidents. (vii) celery juice: celery appropriate amount. Wash the celery and remove the roots, mash to get juice. Take 3 times a day, 3 tablespoons each time, days for a course of treatment. Clear internal heat, lowering blood pressure and sleep. Mainly for stroke, hypertension, also has a good effect on vascular sclerosis. (H) millet and sesame seeds porridge: 50 grams of winter sesame seeds, peppermint leaves, thorny spike each, 150 grams of millet. Stir-fried winter hemp seeds peeled fine; casserole put water first boiled mint leaves, mustard spikes, and then remove the dregs to get the juice, and then put the hemp seeds, millet with the juice, add water and cook into porridge. Once a day, eat on an empty stomach. Nourishes kidney energy, moistens the intestines, and clears deficiency heat. It can complement the treatment of stroke as well as large intestine stagnation.