Type 2 diabetes is unlikely to be effectively controlled if good diet and nutrition are not taken care of. It may also develop associated cardiovascular risk factors such as hypertension, dyslipidemia and obesity. We advocate scientific dietary therapy rather than starvation therapy alone. Treatment principles: 1. Moderate weight control; 2. 25-30% of total dietary calories should come from fats and oils, which should be less than 1 gram per kilogram of body weight, with less than 1/3 of the calories coming from saturated fats, and a balance of mono- and poly-chain unsaturated fatty acids should be achieved. Foods rich in saturated fatty acids include animal fats such as beef, lamb, lard and cream. Vegetable oils such as soybean oil, peanut oil, sesame oil, rapeseed oil, etc. contain multi-chain unsaturated fatty acids (with the exception of coconut oil) can be used appropriately. Fatty meat, peanuts, walnuts, pine nuts, hazelnuts and other high fat content, should be eaten sparingly. Marine animal fat is generally better than animal fat, but appropriate cooking methods should be used quantitatively to reduce the intake of unnecessary fat and less frying and deep-frying; 3. Carbohydrate supply accounts for 55-65% of total calories, which should mainly be complex carbohydrates and carbohydrates rich in soluble dietary fiber, which can be solved by encouraging patients to consume some vegetables and whole grain foods every day instead of refined This can be addressed by encouraging patients to consume some vegetables and whole grains rather than refined carbohydrates on a daily basis. Foods such as potatoes, yams, pumpkin, sweet potatoes, white potatoes, roots, and vermicelli can be exchanged with staple foods in equal amounts. To match coarse and fine grains. 4, fruits contain more fructose, its carbohydrate absorption is faster, for patients with poor blood sugar control (fasting blood sugar > 7.8 mmol / L) should be exempted from food. When consuming fruits, you can’t eat as much as normal people want to eat, but have a quantitative concept. You can refer to the food exchange table for the specific weight of a certain fruit you can consume. Diabetic patients can generally choose fruits with low sugar content. The vegetables contain less carbohydrates, less absorption rate, more fiber, can eat more; 5, protein should not exceed 15% of total calories, of which animal protein accounts for 1/3. protein in food mainly comes from animal food and some plant food, the former mainly includes milk, eggs, lean beef, lean lamb, lean pork, poultry, as well as fish, shrimp and other seafood. Plant-based protein mainly comes from soybeans and products such as tofu, dried tofu, soy milk, tofu brain, as well as soy protein and cereal protein such as rice and noodles; 6. Patients taking oral hypoglycemic drugs or using insulin should distribute the amount of food eaten equally every day; 7. Limit alcohol consumption, especially in patients with obesity, hypertension and/or hypertriglyceridemia alcohol can cause hypoglycemia in patients treated with sulfonylureas or insulin; 8. Available non-caloric rather than nutritive sweeteners (mainly stevioside, xylitol, amino acid sugars: aspartame, sucralose, aspartame and sweetener (the names of these sweeteners above are chemical names, not trade names). There is no specific reference program for how much synthetic sweeteners are appropriate to use, and it is recommended not to use more; 9. The salt limit is within 10g/day, especially for hypertensive patients. Calcium intake should be increased, long-term calcium deficiency is prone to osteoporosis. Supplementation of B vitamins, including B12 can improve neurological symptoms. Coarse grains, dry beans, fats, eggs and vegetables contain more B vitamins. Vitamins C and E prevent microangiopathy. Dietary fiber has the effect of preventing constipation and colon cancer, and also lowers plasma cholesterol. Dietary fiber has the effect of lowering blood sugar and improving glucose tolerance. Foods rich in dietary fiber include vegetables, coarse grains, and mixed grains, such as konjac, buckwheat, and oats.