1. Caloric energy. Reasonable control of caloric energy is the primary principle of nutritional treatment of diabetes, total caloric energy to maintain or slightly below the ideal weight is appropriate; obese or overweight patients should control caloric energy intake and increase caloric energy consumption, and gradually reduce weight. Zhang Ming, Department of Nutrition, Peking University Shenzhen Hospital 2. Sugar. Not the lower the dietary sugars the better, high sugar diet can improve glucose tolerance, nor increase insulin supply, but also improve insulin sensitivity, but too high rise in blood sugar and increase the burden on the pancreas, too low easily cause excessive fat decomposition, easily lead to ketoacidosis. The quality of sugar should be strictly controlled, choose foods with high content of complex sugars such as: buckwheat noodles, oat noodles, dihedral noodles (corn flour and soybean flour), trihedral noodles (corn flour, soybean flour and white flour), etc.; strictly limit pure sugar products such as honey, sucrose, maltose, fructose, etc.; sweet snacks, high-sugar fruits, etc. should not be consumed as much as possible; if you must eat sweet foods, sweeteners such as stevia, xylitol and aspartame can be used instead of Cane sugar; such as the consumption of fruit, should be appropriate to reduce part of the main food, the time should be properly arranged, preferably placed between 2 meals. 3. Fat. Cardiovascular disease and hyperlipidemia are common complications of diabetes, so the diabetic diet should appropriately reduce the amount of fat supply. According to 0.7-1.0 g/kg body weight per day. Animal fat and saturated fatty acid intake should be limited, vegetable oil should account for at least 1/3 of the total fat; cholesterol intake should be less than 300 mg per day, and 200 mg per day when combined with hypercholesterolemia. 4. Protein. Adults 1.0-1.5 g/kg body weight per day, pregnant women, lactating mothers, malnutrition and the presence of infection, 1.5-2.0 g/kg body weight per day; children with diabetes, 2.0-3.0 g/kg body weight per day; combined with poor renal function, according to the degree of renal impairment, generally 0.5-0.8 g/kg body weight per day. Animal protein is not less than 33% of the total protein, and supplemented with a certain amount of legume protein. 5, vitamins, and minerals and trace elements. Vitamins are closely related to diabetes, especially vitamin B1, vitamin C, vitamin B12 and vitamin A, etc., should be paid attention to supplementation. Sodium salt should be appropriately limited daily salt intake should be controlled below 6g to prevent and reduce hypertension, coronary heart disease, hyperlipidemia and renal insufficiency and other complications; appropriate increase in potassium, magnesium, calcium, chromium, zinc and other elements to supplement. 6, dietary fiber. Dietary fiber has the effect of lowering blood sugar and improving glucose tolerance, and has the effect of lowering blood lipids, blood pressure, cholesterol and preventing constipation, but too much can affect the absorption of minerals and trace elements; generally 12-28 grams of dietary fiber per 1000kcal of caloric energy can be supplemented. 7, meal allocation ratio. Diabetes diet calorie meal allocation ratio is particularly important, usually combined with dietary habits, blood sugar and urine sugar rise time, taking hypoglycemic drugs, especially insulin injection time and whether the disease is stable and other factors to determine its allocation ratio. As far as possible, eat less and more meals, regular and quantitative, to prevent too much food at one time to increase the burden on the pancreas, or too little food at one time to occur hypoglycemia or ketoacidosis; 8. Diabetes diet is a weighing treatment diet. In addition to salt is not weighed, for all other foods, including staples, side dishes, vegetables, and cooking oil, should be weighed and processed after the inedible parts such as skin, roots and bones are removed before cooking. 9, diabetes diet cooking principles: no sugar, no sugar and vinegar cooking method, onion, ginger and other seasonings are not restricted. 10.Diabetic patients consume food in the prescribed quantity. Do not add other foods arbitrarily, such as hunger is intolerable, and when the condition allows, after obtaining the consent of the doctor, you can add large, low-calorie food, such as: green vegetables, cabbage, cucumber, winter melon, tomatoes, etc. 11, diabetes requires lifelong dietary treatment. Usually, it is necessary to take in nutrients according to the requirements of the treatment diet, but also to take into account the eating habits, as far as possible to achieve a variety of fancy, delicious. After the disease is stabilized, the restrictions can be relaxed according to the intensity of labor and activity to ensure normal work and activities are carried out. 12, food exchange method of food into six categories: staple foods (or cereals, rice and flour), vegetables, fruits, fish and meat (including soy products), dairy (including soy milk) and fats, each food exchange can produce 90kcal energy. List the number of units of each type of food, and feel free to compose recipes.