As we all know, diabetes, hyperlipidemia, obesity and other heat metabolism disorders lead to high blood pressure, cardiovascular and cerebrovascular diseases and other complications, which are highly dangerous to patients’ lives, and at the same time have a high disability rate and high medical expenses. For example, deaths caused by these diseases have long been the leading cause of death in the world population and rank among the top three in terms of total rates. For example, the medical expenses caused by diabetes alone reached 40 billion RMB in 2006, with an average annual growth rate of 19.9% over 11 years. The average annual growth rate over the 11-year period was 19.9%, far exceeding the national GDP and the total growth of national investment in health care during the same period. At the same time, the annual direct medical cost of hypertension is RMB 36.6 billion, cardiovascular disease is RMB 130.117 billion, and cerebrovascular disease is RMB 250 billion. It has become the main cause of the phenomenon of difficult and expensive medical care for our citizens, the main driver of most incidents of disability and poverty due to illness, and directly affects the survival and quality of life of patients, and leads to social problems and overall burden. However, with the development of medical technology in China and the world, and the rapid advancement of clinical medical technology such as drugs that can be directly used for the prevention and treatment of this type of disease, we have not ushered in the successful prevention and control of this type of disease. On the contrary, not only is the incidence still increasing significantly, but the incidence of complications also remains high. For example, the incidence of diabetes in China was only 0.609% in 1980, but now it has long exceeded the average of 3.4% in 2002 when another large census was conducted, 6.4% in large and medium-sized cities, and 3.9% in small and medium-sized cities, and is still growing rapidly at a rate of 1.5 to 2 million per year nationwide. The total number of all types of complications exceeds 60% of patients, and the more harmful hypertension, cardiac and cerebral and other macrovascular diseases, and fundus and renal small vessel diseases each account for 30%, while significantly increasing compared to previous statistics. A large research project on glycated hemoglobin, which can evaluate the average blood glucose level of diabetic patients in the past 3 months, shows that the rate of good control is still as low as about 10%, despite the fact that various techniques for lowering blood glucose in China have already occurred tremendously in the past. At the same time, the same need for dietary caloric nutrition management and restriction of adult overweight rate in China accounted for 22.8% of the total population, obesity is 7.1%, dyslipidemia (hyperlipidemia) is 18.6%, etc., the total number of patients more than 300 million. This is a remarkable technical development anomaly and logical contradiction. The reason for this situation, although related to numerous factors, but the most basic, still mainly due to the serious lack of technical methods or means currently available in China for the dietary management of this type of disease or research lags behind. For example, although relevant studies have long revealed that the occurrence and development of abnormal energy metabolism diseases such as diabetes and its complications are closely related to the intake and management of caloric nutrients in the diet of its patients. Therefore, it is the most basic technical method for the clinical treatment of these diseases, as well as the most basic premise for the application of other clinical techniques such as drugs. However, because the tools available to clinicians, dietitians and patients to implement their methods, or to apply the results of their known modern nutritional research, i.e., the food used to complete the insurmountable part of the patient’s treatment, are still largely in their original or natural state. And since our hospitals can currently only provide services regarding medical aspects such as drugs and surgery, in the vast majority of cases their operations can only be performed or carried out by patients and their families who have a serious lack of relevant knowledge. As a result, it also creates management gaps, insufficient quality control and even absence of their treatment sessions. That is, because of the tools, the patient’s diet, which should have been managed, quality controlled and played a decisive and fundamental role in the treatment process, has not been properly corrected and improved by our current management or medical interventions, etc. And its prevention, treatment and control of such diseases, as well as the process of improper application of drugs that can also occur medical hazards or even life-threatening, such as: most hypoglycemic, lipid-lowering drugs, etc., undoubtedly has a very important impact, limitations, and even the key to its success or failure or bottleneck. This is because: different components of food have different effects on human body functions and its status. Therefore, the study of nutrition and food therapeutics and its recommendations for patients include not only the quantity of nutrients, but also their variety, quality, origin and their accompanying components. For some specific diseases, the studies and requirements are more detailed. For example, diabetes: because simple sugars such as glucose can be absorbed directly into the bloodstream by the body, the postprandial blood glucose rise is high and the peak phase is early. Since even the most severe diabetic patients often have some residual islet function or insulin secretion capacity, carbohydrates with relatively complex molecular structures such as starch, which need to be broken down into simple sugars in the body before they can be absorbed, and non-carbohydrate food components such as dietary fiber, dietary protein and fat, which can delay this process and are often mixed by patients, including different Food processing methods, etc., will, under certain conditions or amounts, cause patients who consume the same varieties and amounts of sugar substances to experience effects such as a decrease in the magnitude of blood glucose appreciation and a delay in the peak time phase. That is, different meal preparation foods and their processing methods can lead to significantly different indices or magnitudes of post-meal blood glucose rise for diets with exactly the same nutritional value combined. And it has different needs and safety for different glucose-lowering drugs with different onset time, action pathway and glucose-lowering ability, as well as their dose and usage. Therefore, meal preparation for patients with these diseases not only requires professional knowledge and different food combinations to achieve, but also its stability is also very important because it directly involves the dosage and safety of drugs. However, most of the materials that clinicians and dietitians can use to guide patients in meal preparation are raw or natural foods with unreasonable nutrient contents, structures and accompanying components. Therefore, not only are there more varieties of food needed for meal preparation, but also the calculation and operation are complicated, and the process consumes longer time. Its not only directly leads to difficulties in both training and operation required due to the lack of appropriate knowledge of patients. At the same time, the complex procedures, links, time consumption, as well as the meal preparation and food processing requirements that are different from those of the patient’s healthy family members are not only a heavy burden for the patients and their families who are unlikely to have access to a dietitian to prepare their diet on their behalf for a long time and who live an increasingly fast-paced life, but also seriously affect their normal life and its quality. What is even more difficult is that due to unavoidable factors such as different varieties, origins, soils, climates, maturity, food parts, processing methods, etc., inevitably cause errors in calculations for clinicians, dietitians, etc. and patients, and such errors have a wide range of variation due to the many unpredictable factors that affect the foods currently available. For example, the current standards for the production and distribution of food in China are in a relatively broad state for the same reason, and clinicians, dietitians, and patients have little way of knowing the actual information needed for nutritional requirements from the food labels they use. As a result, although the state spends a lot of money on regular or irregular surveys and publication of its relevant data, the results only provide average data for medical clinics, or the practical application remains wide ranging and completely out of control and unpredictable. Therefore, it is inevitable that there will be a series of effects on the need to estimate in advance the impact of diet on the magnitude and characteristics of the patient’s blood glucose rise, before the selection of drugs and their doses for clinical treatment and their safety. This effect is not only large but also very serious, according to the current state of the disease and its research data. For example, data show that hyperglycemia toxicity with accelerated fat metabolism and abnormal protein metabolism occurs when the patient’s blood glucose exceeds 7 mmol/L for more than 2 hours. However, due to the uncertainty of the sugars contained in the food used and other food concomitant components that can affect the patient’s blood glucose, or the magnitude of the patient’s blood glucose changes beyond the effective and hypoglycemic hazard occurring during the matching of diet and medication. Therefore, despite knowing the occurrence of this situation, it is still not currently possible to reasonably reserve its appreciation and control its appreciation at a safe level after a meal, otherwise it will increase the incidence of hypoglycemic events that may endanger patients’ lives. In fact, this is a very important limiting and bottleneck factor for the current critical situation such as poor control of diabetes blood glucose and its complications. Therefore, although we have long had therapeutic drugs and methods for various postprandial glucose ascending magnitudes and their characteristics. Meanwhile, clinicians, nutritionists, patients, and even ordinary people have relatively deep understanding and recognition of the importance of diet management and control. However, due to the lack of food or food tools that can easily achieve various dietary management goals of patients with controlled quality, very many clinical techniques, research results, etc. simply do not have a way to be implemented and promoted, or do not obtain their proper roles, values and effects in the process of application. Even the work, contribution and role of dietitians are still not sufficiently appreciated in larger hospitals with better qualification of all kinds of personnel, due to the poor efficacy and difficulty in forming effective coordination with clinical medical techniques of their related disciplines caused by the lack of long-term dietary quality management and control. For example, statistics show that although clinicians simply do not have enough time, tools, etc. to provide basic communication or training to patients on dietary issues during the reception process, they still refer less than 3% of their patients to dietitians or develop reasonable recipes for their patients on their own. At the same time, there are still only a few nutrition clinics or even nutrition departments in larger general hospitals. Although it is mandatory according to the Ministry of Health, and there are a series of requirements such as qualification and staff index. However, either the name is not real, or just to cope with the inspection of the higher management. More seriously, because the method is still relatively complex, even professional dietitians must use computer and other auxiliary tools to complete, and is affected by multiple factors such as lack of quality control, the current uneven development, and the reasonable degree of cooperation with other clinical technical means. As a result, most clinicians rarely incorporate dietitians and mainly recommend or recommend diets that involve only the corresponding tests targeted by their drug therapy. For example, reducing staple foods to control blood glucose and eating less meat to control blood lipids. However, since this approach treats the symptoms but not the root cause, it can even lead to metabolic disorders caused by substitutions and conversions between energies that are not the result of their research or that also have cognitive impairments or blind spots. As a result, not only is the desired effect not achieved, but also the progression of the disease is accelerated or new nutritional problems are caused due to inappropriate guidance. Let’s call it the danger of medical nutrition advice. For example, the incidence of anemia in the health survey of the elderly in urban areas is as high as 40%, which is a reflection of the lack and imbalance of protein and other accompanying nutrients for non-economic reasons, as clinicians currently only advise patients to eat less meat and more vegetables, but without comprehensive calculation or nutritional balance, and mostly without guidance on alternative foods, their ways, methods and quantities. In fact, the current high incidence of tumor-like diseases is, to some extent, closely related to this. The current trend of vegetarianism, if not guided or corrected, will also highlight its harm in a certain period of time. Therefore, not only the progress of clinical treatment and prevention of such diseases is seriously restricted and affected, but also the huge investment of the state, the expensive medical expenses of patients, and a series of social problems caused by it, such as the difficulty of access to medical care, expensive medical care, disability and poverty caused by the disease. In this process, not only the patients and the state are wronged, but also to whom should we seek the responsibility?