Eating disorders in stroke patients are always accompanied by structural and functional changes in the body, which leads to violations of adaptive reserves and trophic homeostasis. It is known that trophic homeostasis, together with optimal oxygen supply, forms the basis of the vital activity of the organism and is a necessary condition for overcoming of many pathological conditions. Insufficient nutrition leads to a slower recovery of patients, increases the risk of complications, predicts prolonged hospital stay, increases mortality. Inability of adequate feeding causes the necessity of obligatory administration of nutritional support to patients in a severe condition. The article provides a review of the main principles of organization of nutritional support in stroke patients and ways to assess its effectiveness.