Patients with Alzheimer's disease have poor memory and often forget to eat, so they will eat repeatedly, hide their meals, throw them away or pick them up before eating. Therefore, patients should be given a meal time, and someone needs supervision or protection when eating. Tableware for patients with Alzheimer's disease should use non-fragile plastic bowls, plates and cups to avoid breaking. When eating a liquid diet, it is best to feed it with a spoon, cut the food into small pieces and eat more digestible food. If advanced patients have dysphagia, such as choking when eating or drinking water, swallowing function should be evaluated, such as watt-hour drinking water test. If the patient has difficulty swallowing, he should leave a nasal feeding tube and feed through his nose.

In recent years, people gradually pay attention to the Mediterranean diet mode, which is characterized by rich plant fiber, such as fruits, vegetables, grains and nuts, moderate intake of dairy products, fish and poultry, and a small amount of red meat and wine. At the same time, olive oil is the main source of fat intake, reducing the intake of staple foods, such as starch. Sticking to the Mediterranean diet can reduce the risk of mild cognitive impairment in patients with Alzheimer's disease and delay the progress of dementia. Therefore, patients with Alzheimer's disease should pay attention to their eating habits and diet structure, give scientific guidance, formulate personalized nutrition programs for patients with different nutritional status, optimize the diet structure, and improve the nutritional status of elderly patients.