Section I: Clinical features Cervical cancer is a malignant tumor from the cervical epithelium, and is one of the malignant tumors with the highest incidence in women. The age of onset is mostly from 40 to 60 years old, especially around 45 years old. The causes are related to early sexual life or mixed hole, early marriage, early delivery, multiple marriages and multiple births, chronic cervicitis, cervical erosion, cervical laceration, viral infection and sex hormones. Its morphology can be divided into erosion type, cauliflower type, nodular type and ulcerated type. The histological classification includes squamous cell carcinoma, adenocarcinoma, mixed carcinoma, and undifferentiated carcinoma. Cervical cancer can be found in Chinese medicine, such as “bringing down” and “leakage”. About 80% of patients have irregular vaginal bleeding, especially menopausal bleeding should be noted. Increased leucorrhea, mostly plasma, mucus or rice soup-like, with special odor; pain, which is an important manifestation of advanced cervical cancer; pressure guilt, pressure on the bladder leading to frequent, urgent and painful urination. Compression of blood vessels and lymphatic vessels may lead to edema or vulvar swelling; systemic symptoms such as anemia, fever and cachexia may appear in advanced stage. Treatment is mainly based on surgery and radiotherapy, but chemotherapy is also available. Section 2: Rehabilitation care 1. Promote late marriage, family planning, pay attention to sexual hygiene and regular vaginal cell smear examination. Especially older women with irregular vaginal bleeding and after cervical cancer treatment should pay more attention. 3.Patients with cervical cancer should pay attention to pubic hygiene during or after treatment. Patients after radiotherapy should have regular vaginal douching and treat radioactive inflammation to avoid vaginal adhesions. 4. After cervical cancer surgery, food that benefits qi and nourishes blood, strengthens spleen and tonifies kidney should be the main food; during radiotherapy, blood nourishment and yin nourishment should be the main food; during chemotherapy, spleen nourishment and kidney nourishment should be the main food; patients with advanced stage should choose high-protein and high-calorie food. Section 3: Food selection 1. Choice of staple food The combination of coix, millet, japonica rice, mung beans, sweet potatoes, oats, glutinous rice, corn, wheat and other miscellaneous grains with fine grains increases the intake of inorganic salts in staple foods, especially zinc, magnesium, selenium and vitamin E which are closely related to anti-cancer and cancer prevention, and has a positive effect on cancer treatment and body recovery. 2.Selection of meat Lean beef, chicken, duck, sea cucumber, jellyfish, animal liver products, milk, carp, yellow fish, etc. are rich in anti-cancer trace substances, which can cut off the feeding line of cancer cells and are beneficial to blood volume recovery, tissue repair and wound repair. 3.Vegetable selection Asparagus, beets, cauliflower, cabbage, carrots, cauliflower, eggplant, beet leaves, kelp, celery, mustard, parsley, lettuce, spinach, green pepper, soy products, radish, tomato, pumpkin, etc. The above-mentioned vegetables are rich in anti-cancer ingredients, and some of the foods have anti-swelling and anti-inflammatory effects. 4. Choice of fruits Apples, pears, strawberries, melons, limes, grapes, melons, lemons, limes, oranges, papaya family old, watermelons, etc., contain many kinds of nutrients, among which vitamin C can inhibit the formation of carcinogenic nitrosamines and stop the harm of certain chemical carcinogens to human body. Combined consumption has a significant inhibitory effect on cancer.