If stroke patients are conscious, but sometimes they choke when eating, they should be given a pasty diet, including steamed egg soup, thick porridge with minced meat and vegetables, rotten noodles with minced meat and vegetables, lotus root starch washed with milk and fruit pulp, or mashed food with a masher and served to the patients.

1. Limit fat intake. 2. Increase protein appropriately. 3. Limit refined sugar and sugary sweets, including snacks, sweets and drinks. 4. Control the total heat. Eat more fresh vegetables and fruits, because they contain vitamin C, potassium and magnesium. Vitamin C can lower cholesterol, enhance the density of blood vessels and prevent bleeding. Potassium and magnesium have protective effects on the etiology of hypertension. 6. It is advisable to keep the daily salt content below 6 grams. Because salt contains a lot of sodium ions, too much sodium ions will increase blood volume and heart burden, increase blood viscosity, thus raising blood pressure, which is not good for stroke patients.

8. Avoid foods that irritate the nervous system, such as wine, strong tea, coffee and spicy condiments. In addition, eating less chicken soup and broth is beneficial to protect the cardiovascular and cerebrovascular systems and the nervous system, and overeating is also necessary. 9. Pay attention to cooking materials. In order to increase appetite, you can add some vinegar, tomato sauce and sesame sauce when cooking. Vinegar can not only flavor, but also accelerate the dissolution of fat and promote digestion and absorption. Sesame paste contains high calcium content, which can be supplemented by regular consumption and is beneficial to prevent cerebral hemorrhage.