Patients with hypertension and diabetes should eat three meals a day regularly, control the total calorie intake every day, have a low-fat, low-sugar and low-salt diet with balanced nutrition, and the dinner should not be too late. The number of meals can be increased appropriately and the amount of food in each meal can be reduced, i.e. eating less and eating more. Breakfast should not be too late, timely replenishment of energy to prevent hypoglycemia, reasonable collocation, you can choose white boiled eggs, milk, miscellaneous staples, tomatoes, cucumbers, lean meat, etc., do not recommend fried food, pickled food, such as pickles, snail powder, fried cake, cream cake. Lunch should be regular and varied. Dinner needs to be moderate and should not be too full or too late, otherwise it will easily affect digestion and sleep. Diets for hypertensive and diabetic patients should be low in salt, fat and sugar to control daily energy intake.