For stroke patients, proper exercise and dietary modification are very important. Appropriate exercise not only helps the early recovery of limb function, but also makes the mind and body happy and adds to the joy of life. Exercise can promote the body’s metabolism, enhance physical fitness, improve the oxidative metabolism of muscle glycogen and cardiovascular function, so that the body’s maximum oxygen uptake increases, thereby making greater use of fatty acids in the muscles, reducing serum triglycerides, low-density lipoproteins, total cholesterol, and increasing high-density lipoproteins, which is conducive to the prevention of diabetes, coronary heart disease, cerebral atherosclerosis and other complications. And for patients with diabetes and hypertension can better control blood pressure and blood sugar. Diet is an important part of everyone’s life, and both healthy people and patients need to enjoy the pleasure and taste that diet brings to life. For stroke patients, diet therapy not only makes life better and brings essential nutrition for limb function exercise, but also prevents stroke. Diet therapy makes patients’ blood pressure and blood sugar better controlled and reduces various side effects brought about by drugs. 1.What foods are recommended for stroke patients? Why? A: The dietary principles for stroke are: low starch, low fat, low salt, high fiber and high minerals. The main food is grains and cereals, vegetables, and more coarse rice and noodles because they are rich in inorganic salts and vitamins. Be sure to eat green vegetables at every meal, preferably celery and leeks and other high-fiber, low-sugar vegetables. If you can eat them raw, it is best to eat them raw or use a food blender to make a pulp so that the vitamins are not destroyed. Fruits and vegetables are similar in nature, but must not eat more, because fruits are high in sugar. Animal food meat and eggs should be consumed in limited quantities. Choose fat, especially dairy products with low cholesterol content, is a more ideal source of protein, fish is also a good protein food, which is mostly unsaturated fatty acids, with cholesterol-lowering and anti-coagulant effect. Appropriate consumption of legumes and algae food. Legumes and their products contain more protein and also have a cholesterol-lowering effect. Mushrooms include mushrooms, shiitake mushrooms, fungus, etc., which contain various amino acids required by human body. Algae, including kelp, nori, etc., contain substances that resist the role of red blood cell agglutination and can prevent thrombosis. 2.What foods are recommended for stroke patients? Why? A: The dietary principles of stroke are: low starch, low fat, low salt, high fiber and high minerals. The main food is grains and cereals, vegetables, and more coarse rice and noodles because they are rich in inorganic salts and vitamins. Be sure to eat green vegetables at every meal, preferably celery and leeks and other high-fiber, low-sugar vegetables. If you can eat them raw, it is best to eat them raw or use a food blender to make a pulp so that the vitamins are not destroyed. Fruits and vegetables are similar in nature, but must not eat more, because fruits are high in sugar. Animal food meat and eggs should be consumed in limited quantities. Choose fat, especially dairy products with low cholesterol content, is a more ideal source of protein, fish is also a good protein food, which is mostly unsaturated fatty acids, with cholesterol-lowering and anti-coagulant effect. Appropriate consumption of legumes and algae food. Legumes and their products contain more protein and also have a cholesterol-lowering effect. Mushrooms include mushrooms, shiitake mushrooms, fungus, etc., which contain various amino acids required by human body. Algae, including kelp, nori, etc., contain substances that resist the role of red blood cell agglutination and can prevent thrombosis. 3.What foods should stroke patients avoid eating? Why? A: To avoid fatty, sweet and thick taste. The consumption of fatty, sweet and thick taste is one of the high-risk factors for stroke. Therefore, after a stroke patient is sick, pay special attention to a light diet, with total fat less than 25% of total calories, saturated fat less than 10%, protein accounting for more than 15% of total calories, and animal protein accounting for 20% of total protein. Otherwise, fatty and sweet food into the stomach, will be absorbed into the blood, resulting in blood stagnation, affecting the normal circulation of blood, may aggravate the stroke condition. To abstain from the intake of high sodium salt. Hypertension is a risk factor for stroke, and excessive sodium intake is an important causative factor for hypertension. Clinical trials have shown that: the daily sodium intake of hypertensive patients from the original 10.5 grams to 4.7-5.8 grams can reduce the average systolic blood pressure by 4-6 mm Hg. Therefore, during the treatment of stroke, the average intake of sodium salt for stroke patients should be lower than 5 grams per day. To avoid the intake of warm and dry food. The so-called warm and dry food, refers to the warm nature of the food, warm tonic, such as mutton, dog meat, venison, deer antler wine, three whip wine. The majority of stroke patients are yin deficiency and hyperactivity, these foods have a warming effect on the Yang, can make the wind and Yang more hyperactive and not conducive to treatment, so also in the list of contraindications. Stroke patients also avoid eating too much. The abdominal fullness affects the heart and lung function, but also can cause a large amount of blood concentration to the gastrointestinal, so that the heart, brain and other organs stroke.