Tumor patients diet requires low carbohydrate, high fat, high protein, but low carbohydrate is not equal to rice, steamed bread can not eat; high fat is not equal to frying vegetables can be unlimited amount of oil, high protein is not equal to unlimited amount of meat and fish, here the high and low refers to the proportion of energy supply compared with the normal diet, not simply the amount of food. Normal dietary energy supply ratio of general carbohydrates 50-65%, protein 10-15%, fat 25-30%; tumor diet is no gold standard, generally recommended fat heat ratio of 40-50%, protein 15-25%, carbohydrates 30-40%. Recipe example: a lung tumor patient, female, 50 years old, height 160, weight 50kg, albumin 30g/l, hemoglobin 98g/l, normal electrolytes, normal liver and kidney function, no history of gastrointestinal diseases, normal appetite. The first step: according to the patient’s height, weight and nutritional status assessment, the patient’s daily calorie requirement is calculated to be 1600-1700kcal; the second step: one day’s diet type and quantity collocation (the weight of the food are raw weight): Breakfast: vegetarian bread (fist size) 1, milk/unsweetened soymilk 250 ml, 1 egg; [Breakfast calorie is about 350kcal] additional meal: walnuts 2-3 [Additional meal Calories about 150kcal] Lunch: steamed bread 1 (fist size), steamed fish pieces (palm size), cold lettuce 1 plate [Lunch calories about 400kcal] Extra meal: small apple 1 [Extra meal calories about 100kcal] Dinner: rice 1 bowl (fist size), winter melon stewed pork ribs 1 bowl (2-3 pieces of pork ribs), stir-frying broccoli 1 plate [Dinner calories about 400kcal] Step 3: 30 grams of oil for one day of stir-fry [calorie about 270kcal] Step 4: Total calorie intake for one day: 1,670kcal. 83 grams of protein, calorie percentage is 20%; 78 grams of fat, calorie percentage is 42%; 160 grams of carbohydrates, calorie percentage is 38%. Diet for tumor patients is based on a balanced diet with appropriate adjustment of the proportion of energy supply of each nutrient, and is not an extreme of only eating or not eating certain types of food. Different patients with different tumor diseases face different nutritional problems, and individualized dietary modification is recommended to consult a nutritionist. The formulation of long-term recipes can make full use of the interchangeability between similar foods to increase food diversity; on the basis of following the basic dietary principles, appropriate consideration should be given to the patient’s taste preferences in order to increase appetite.