Dietary considerations for nephritis such as eating a light diet, limiting salt intake, low-fat, and limiting fluid intake. Dietary considerations for nephritis need to be adjusted according to the specific conditions of nephritis and the presence or absence of complications. The general principle of dietary precautions for nephritis is to eat a light diet, limit salt intake as much as possible, and avoid eating pickles or salted vegetables. Low-fat diet, patients pay attention to not eat too greasy food. It is recommended that patients consume mainly high-quality protein, such as milk, eggs and so on. If patients with nephritis have edema, they need to limit fluid intake to ensure the balance of in and out. If patients with nephritis have complications such as hyperkalemia or hyperuricemia, they need to pay attention to the diet according to the characteristics of the complications. If accompanied by hyperkalemia, patients should avoid eating foods with high potassium content, such as bananas or oranges. If accompanied by hyperuricemia, patients are recommended to have low purine diet, avoiding foods with high purine content such as seafood and animal offal. Patients with nephritis are recommended to consult regular hospitals and standardize treatment under the guidance of physicians.