Diet therapy is the basis of all diabetes treatment and is essential for the prevention and control of diabetes at any stage of the natural course of the disease. Poor diet can also lead to associated cardiovascular risk factors such as hypertension, dyslipidemia and obesity. 1, the goals and principles of dietary therapy. (1) Control body weight within the normal range. (2) To obtain ideal metabolic control (including blood glucose, lipids, blood pressure) alone or with pharmacological treatment, which is beneficial to the prevention of chronic complications of diabetes. (3) Diet therapy should be individualized. That is, in addition to the general principles of dietary therapy, the type of diabetes, lifestyle, cultural background, socioeconomic status, obesity or not, treatment status, comorbidities, and personal dietary preferences should be taken into account when developing a diet plan. In young patients with type 1 diabetes, appropriate energy and nutrition are supplied to ensure normal growth and development and to allow good coordination between dietary therapy and insulin therapy. For young patients with type 2 diabetes, provide appropriate energy and nutrition to ensure normal growth and development, reduce insulin resistance, help patients to develop good eating habits, and enable good coordination of diet therapy with medication and exercise. For pregnant and lactating women, provide appropriate energy and nutrition to ensure normal fetal growth and development and good metabolic control. In older patients with diabetes, provide appropriate energy and nutrition and take into account psychosocial factors. For those using insulin and insulin-producing agents, reduce or prevent the risk of hypoglycemia (including post-exercise hypoglycemia) by educating patients on diabetes self-management techniques. (4) 20% to 30% of total dietary calories should come from fats and oils, with less than 1/3 of the calories coming from saturated fats and a balance between monounsaturated and polyunsaturated fatty acids. If the patient’s LDL cholesterol level is ≥100 mg/dl (2.6 mmol/L), the intake of saturated fatty acids should be less than 10% of the total calories. If the patient’s LDL cholesterol level is ≥100 mg/dl (2.6 mmol/L), the cholesterol content of food should be reduced to <200 mg/d. (5) Carbohydrates should provide 55% to 65% of total calories, and patients should be encouraged to consume more complex carbohydrates and soluble foods fiber-rich carbohydrates and fiber-rich vegetables. Control of total calories of carbohydrates is more important than control of types. Under the premise that the total calories of carbohydrates are controlled, there is no need to strictly restrict the intake of sucrose. (6) Protein should not exceed the required amount, i.e., no more than 15% of total calories. In patients with microalbuminuria, protein intake should be limited to less than 0.8 to 1.0 g/kg body weight. In patients with dominant proteinuria, protein intake should be limited to less than 0.8g/kg body weight. (7) Limit alcohol consumption, especially in patients with obesity, hypertension and/or hypertriglyceridemia. Alcohol can cause hypoglycemia in patients treated with proinsulin secretagogues or insulin. To prevent alcohol-induced hypoglycemia, moderate amounts of carbohydrates should be consumed along with alcohol. (8) Calorie-free non-nutritive sweeteners are available. (9) Limit salt to 6g/d or less, especially for patients with hypertension. (10) Patients with diabetes in pregnancy should pay attention to folic acid supplementation to prevent neonatal defects. Calcium intake should be ensured at 1000-1500mg/d to reduce the risk of osteoporosis. It is recommended that each diabetic patient should visit a hospital with a dietitian to develop an individualized prescription for diabetic diet therapy. Our hospital has a nutrition specialist clinic every Tuesday and Thursday afternoon, which can provide professional guidance.