(1) Diet therapy is the basic therapy for the treatment of diabetes, and is the premise of all treatment methods, applicable to all types of diabetic patients. Light cases can receive good results mainly by diet therapy, medium and heavy patients, but also must be based on diet therapy, the reasonable application of physical therapy and drug therapy. Only if the diet is well controlled, oral hypoglycemic drugs or insulin pancreas can play a good role in the treatment. Otherwise, relying on the so-called new drugs, prescriptions and ignore food therapy, it is difficult to achieve good clinical results. (2) diet therapy should be adjusted at any time according to the condition, flexible. Lean patients can be relaxed to ensure the total calories. Obese patients must strictly control their diet, mainly low-calorie fat diet, to reduce weight. For those treated with insulin, care should be taken to add meals at 9-10 a.m., 3-4 p.m. or before bedtime as appropriate to prevent hypoglycemia. Attention should also be paid to appropriate increase of staple food or extra meal when physical work or activity is much. (3) Diet therapy should be scientific and reasonable, not too much and not enough. That is, it should not be subjective and arbitrary, nor should it be too restrictive, and a little carbohydrate should not be dared to eat, but it will aggravate the condition and even ketosis. It should be calculated strictly according to one’s condition, weight and height, and the diet should be arranged scientifically and reasonably under the premise of controlling the total calories, so as to achieve the purpose of both meeting the minimum needs of the body and controlling the total calories. (4) Arrange the main food and side food scientifically, and do not pay attention to the main food and ignore the side food. Although the main food is the main source of blood glucose and should be controlled, but the protein and fat in the side food can also be turned into blood glucose and become the source of blood glucose when they enter the body. Protein and fat in the metabolism of 58% and 10% respectively into glucose. Therefore, in addition to reasonable control of the main food, the side food should also be reasonably matched, otherwise the expected effect cannot be achieved. (5) Choosing good food suitable for diabetic patients is also very important for the control of diabetes. The following two points should be noted: ① Foods that should not be eaten are: Ⅰ. Foods that can easily make blood sugar rise rapidly: white sugar, brown sugar, icing sugar, glucose, maltose, honey, chocolate, milk sugar, fruit sugar, preserves, canned fruit, soft drinks, fruit juices, sweet drinks, jams, ice cream, sweet cookies, cakes, sweet bread and sugar pastries, etc. II. Foods that tend to raise blood lipids: butter, mutton fat, lard, butter, cream, fatty meat, and foods rich in cholesterol should be given special attention and should be used without or sparingly to prevent the occurrence of atherosclerotic heart disease. Ⅲ. Alcohol should not be consumed. Because the alcohol contained in the wine does not contain other nutrients only for heat, each gram of alcohol heat production of about 7 kcal (294 joules), long-term drinking is not good for the liver, and easy to cause the rise of serum triglycerides. A small number of patients taking sulfonylurea hypoglycemic drugs are prone to panic, shortness of breath, red cheeks and other reactions after drinking alcohol. In addition, insulin patients are prone to hypoglycemia when drinking alcohol on an empty stomach, so it is better not to drink alcohol for the safety of patients. ② Suitable food: mainly food that can delay the increase of blood sugar and blood lipid. Ⅰ. Soybean and its products: These foods are rich in protein, inorganic salts, vitamins, in addition to more unsaturated fatty acids in soybean oil, which can lower both blood cholesterol and blood triglycerides, and the gluten sterols contained also have a lipid-lowering effect. Ⅱ. Coarse sugar: such as oat noodles, buckwheat noodles, hot cereals, corn flour contains a variety of trace elements, vitamin B and edible fiber. Experiments have proved that they have the effect of delaying the rise of blood sugar. Available cornmeal, bean noodles, white flour in the ratio of 2:2:1 into a trio of noodle steamed buns, pancakes, noodles, long-term discontinued, not only conducive to lowering sugar and fat, but also to reduce hunger. (6) Diabetic present people should eat less or no fruit. Because the fruit contains more carbohydrates, and mainly glucose, sucrose, fructose. Fast digestion and absorption after eating, can quickly lead to an increase in blood sugar, which is not good for diabetic patients. So diabetes is generally not suitable to eat more fruit. However, because fruits contain more pectin, which has the effect of delaying the absorption of glucose, you can eat less fruits when your condition is stable. When eating fruits, the principle of selection should be low in sugar content. Also, calculate its caloric energy according to its sugar content. Convert it into staple food and reduce or deduct the amount of staple food to keep the total calories unchanged. It is not advisable to eat fruit at every meal, and it is generally considered more appropriate to take a small amount between two meals (when blood sugar drops). There are examinations of the nutritional composition table, according to the condition of discretionary choice. (7) diabetic patients should also limit the amount of cholesterol in the diet. Diabetic patients with poor disease control, easy to make the serum cholesterol rise, resulting in diabetic vascular complications and coronary heart disease. Therefore, diabetic patients should limit the amount of cholesterol in their diet, and generally advocate a cholesterol limit of less than 300 mg per day. Therefore, clinical use of fatty meat and animal offal, such as heart, liver, kidney, brain, etc., should not be used or used sparingly, because these foods are rich in high cholesterol. And eat more lean meat and fish and shrimp, which is high protein and low fat food, white colored meat, such as chicken, fish than red colored meat such as pork, lamb good.