Dietary guidance for hemodialysis (hemodialysis): Patients on hemodialysis undergo 10-12 hours of hemodialysis per week, and the body loses amino acids equivalent to 4.79 grams of protein, accompanied by the loss of inorganic salts and trace elements brought about by the loss of electrolyte disorders that can easily result. Protein: chronic renal failure undialyzed people should implement a high-quality low-protein diet, while protein intake after dialysis should be increased compared with normal people to replenish the loss in dialysis and the need in the future. Patients on regular hemodialysis should be provided with 1.0-1.2 g/kg body weight of protein per day, of which quality protein should account for more than 50%-70%. Caloric energy: 30D35 kcal/kg body weight should be supplied to ensure adequate nutritional intake. Sodium and potassium: Since uremia is often accompanied by hypertension or hypernatremia, sodium intake should be limited. At the same time, the amount of potassium in food should be adjusted appropriately according to the situation of blood electrolytes, and dialyzers without urine should reduce the intake of high-potassium food while restricting water, and it is even more necessary to strictly restrict food with high potassium content on non-dialysis days. However, during dialysis, it is easy to remove too much potassium from the body and hypokalemia occurs, so the intake of potassium should be increased instead. Calcium and phosphorus: Dietary calcium intake should be increased and phosphorus intake should be limited. Common grains, legumes, nuts, and animal offal are high in phosphorus. Since the absorption of calcium from food is difficult to meet the requirements, some calcium supplements and active vitamin D3 should be supplemented. Fat: Dietary fat intake should be reduced accordingly, especially animal offal, egg yolks, animal fats and oils should be strictly limited. Vitamins: Water-soluble fiber should be supplemented in food as much as possible, along with oral B vitamins, but care should be taken not to overdose on fat-soluble vitamins. Water: It is decided according to the amount of urine, frequency of dialysis, and the weight gain between dialysis should not be more than 4% of dry weight. Cooking skills: Cooking methods should also be scientific. Meat that is deep-fried, pan-fried or stewed for a long time is prone to produce the toxin called methylguanidine, so it should be cooked by steaming, boiling, stir-frying and mixing more often.