In addition to the daily treatment in the hospital such as debridement, dressing change and infusion, nutritional support for diabetic foot patients, is also the focus of treatment. Think about it, many diabetic foot patients are nutritionally deprived and their wounds are in the inflammatory phase, recovery requires a lot of nutrients, where do they come from? Nutritional injections are too expensive, and the only way to get them is from food, which is more friendly to patients and families. However, for a long time, our understanding of diabetes is that we cannot eat too much or too well, so we are afraid to eat this and that, and really live an “ascetic” life. For fear of eating too much and eating well, blood sugar will go up, blood pressure and blood lipids will be abnormal, and the body will inevitably lack nutrition in the long run. According to our diabetic foot specialist, most patients have mild or severe nutritional deficiencies, which are not conducive to wound healing. Therefore, in our case, medical nutrition therapy is one of the important elements, including individualized nutritional assessment of patients, nutritional diagnosis, development of appropriate nutritional methods, and implementation of nutrition and monitoring for a certain period of time, which has proven to be of great help in treatment. In order to provide you with a reference, today we will briefly talk about how we operate specifically: I. Comprehensive assessment of the patient’s physical condition, and then the nutritional status in combination with the physical condition. Physical indicators are one of the bases for developing a nutritional program, for example, for patients with decompensated kidney function, the diet should minimize the intake of legumes and other plant-based proteins. Second, set short-term or long-term goals. In the short term, it can be supplemented in time with the help of nutritional needles, in the long term, the diet must be adjusted, and more high nutrients such as meat protein can be consumed according to individual differences, for example, rib soup, pigeon soup, oxtail soup, etc., but the amount should be controlled. Third, a variety of dietary approaches, all help patients weight control and improve blood sugar, blood pressure and lipids, so to monitor, blood sugar abnormalities should be timely adjustment program. Fourth, the patient’s diet plan should be thoroughly recorded and summarized for the patient’s diet plan, which is conducive to the development of personalized programs. Fifth, after discharge from the hospital to follow up with the patient, to understand and monitor the patient’s diet, and strive to maximize the benefits to the body. Of course, these are just outlines, the specific implementation is still very tedious, if you are interested we can discuss further. In the meantime, if you encounter problems with diet and treatment, you can also communicate and share with us, so that we can make our own contribution to the diabetic foot treatment and help more patients avoid amputation and regain their right to walk freely.