Tuberculosis remains a major infectious disease that seriously endangers human health in this century, and the prevention and control of this disease remains a public health and social issue of global concern, and is also a respiratory infectious disease that is the focus of prevention and control in China. At present, the incidence of tuberculosis in China has a significant upward trend, the disease has a high rate of infection, high prevalence, high drug resistance, about 130,000 people die of tuberculosis each year, with the majority of young and middle-aged people suffering from the disease. This is related to its living environment, especially the immunocompromised population is highly susceptible to infection. Objective factors for this situation are mainly the prevalence of immunodeficiency viruses, the increase in multi-drug resistant Mycobacterium tuberculosis infections, poverty, population growth, migration, etc. On the other hand, many people lack alertness to the epidemic rebound of the disease and lack insight into the complexity of control. Therefore, whether it is prevention or treatment, it is necessary to pay attention to nutritional diets from increasing the immune function of the body and enhancing resistance to disease. 1, heat: the supply of heat for tuberculosis patients should be slightly higher than normal, generally according to 40-50 kcal per kg of body weight of heat supply, the whole day heat up to 2500-3000 kcal is appropriate to meet the physiological needs of patients and the consumption of disease. However, obese patients with tuberculosis and elderly people with cardiovascular disease should not have too much caloric energy, generally controlled at about 2000 kcal. 2, protein: tuberculosis patients should be given a high protein diet, which can be supplied at 1.5-2.0 grams per kilogram of body weight. The source of protein should be mainly dairy, eggs, fish, meat, animal offal and soy products. Milk is rich in casein and calcium, which patients can often eat. 3, carbohydrates: carbohydrates mainly from the patient’s staple food and vegetables, fruits and sugar. The intake is generally not limited, but when tuberculosis patients with diabetes, the supply of carbohydrates should be limited to about 200-300 grams per day. 4, fat: tuberculosis patients on the principle of moderate intake of fat, 80 grams per day is better, and the best plant-based fat. 5, vitamins: vitamins and recovery of patients with tuberculosis are closely related, so the diet of patients with tuberculosis should also add foods rich in various vitamins such as fresh vegetables, fruits, animal liver, etc., to meet the body’s demand for vitamins. 6, iron: tuberculosis patients should also eat more iron-rich green leafy vegetables and fruits, such as spinach, celery, rape, amaranth, tomatoes, peaches, apricots, dates, oranges, prunes and pineapples, etc. 7, diet should be light: color and flavor to enhance appetite, fat should not be too much, although fat can provide more heat, but will increase the burden on the digestive system, especially the liver, reducing appetite, affecting the amount of food. 8, avoid irritating food: spicy and irritating food, condiments should not be used, because these foods can easily stimulate the cause of hemoptysis and lesion expansion, aggravating the disease.