Patients with hypertension should have a low salt and low fat diet, and patients with hyperglycemia should have a balanced distribution of nutrition. Patients with hypertension should reduce the intake of sodium salt, which should be controlled to less than 6 grams per day, and should supplement potassium salt, such as using fresh vegetables and fruits every day, and reduce fat intake. Patients with high blood sugar should pay attention to the reasonable combination of nutrients. Firstly, calculate the total calories, firstly, use the formula “ideal weight (kg) = height (cm) – 105” to calculate the ideal weight, then calculate the total calories required per day according to the standard. 146KJ, medium physical workers give calories 146~167KJ, and heavy physical workers give calories 167KJ or more. Then allocate nutrients, of which protein accounts for about 15%~20%, fat accounts for about 20%~30%, daily cholesterol intake should be less than 350mg, carbohydrate accounts for about 50%~60%, advocate the use of coarse rice, flour and some mixed grains, avoid glucose, sucrose, honey and their products. If hypertension continues to rise and blood glucose is not well controlled, what should be considered when necessary is drug control, blood pressure as well as blood glucose control within a safe range, so as not to lead to complications, which can lead to adverse health hazards for human beings.