In patients experiencing acute pancreatitis, nutritional support may initially involve intravenous (parenteral) feeding. If well-tolerated, oral intake can be gradually introduced, often beginning with a clear liquid diet. The nutritional management process during acute pancreatitis is critical. A personalized dietary plan should be developed and supervised by nutrition and dietetics specialists. Initially, the diet should be low in fat, with normal protein levels and carbohydrate intake adjusted according to individual patient needs. The frequency of meals should be increased, and foods known to induce nausea or vomiting should be strictly avoided. Foods to abstain from include eggs, fatty foods, pastries, dough-based desserts, clotted cream (kaymak), cream, chocolate, tahini, processed meats, fatty nuts, organ meats, gas-producing foods, and strong spices. Post-acute pancreatitis nutritional guidance should also be provided by a qualified dietitian.