Principles of nutritional therapy for diabetes: 1. Control the total daily caloric intake of all foods to achieve or maintain ideal body weight. Moderate weight loss can reduce insulin resistance in patients with type 2 diabetes and help improve blood glucose and lipid profiles and lower blood pressure. Ideal weight (kg) = height (cm) – 105. Total calories should be determined according to height, weight, activity and specific medical condition. 2.The nutrients that produce calories are carbohydrates, proteins and fats. 3.Carbohydrates have an important influence on blood sugar level and insulin secretion, and the daily calories provided by carbohydrates should account for 50%-60% of the total calories intake. Low glycemic index diet is recommended. 4.For people with normal kidney function, the recommended protein intake should account for 10%-15% of the energy supply ratio, not exceeding 20%. 5.Total daily fat intake should not exceed 30% of the total calorie ratio. Excessive fat intake can lead to increased risk of cardiovascular disease in the long term. Limit cholesterol intake to no more than 300mg per day. Food choices for diabetic patients: 1. Daily food should contain cereals, vegetables and fruits, meat, eggs and beans, dairy and fats. 2, cereals and grains are the main source of carbohydrates, with a lower glycemic index of coarse grains instead of some refined white rice, refined white noodles, such as: buckwheat, oat, oat, wheat bran, two-component noodles, three-component noodles (corn flour, soybean flour, white flour) and brown rice, help control blood sugar, blood lipids, coarse grains can account for one-third of the daily staple food. Eat softer foods, blood sugar rises faster. If rice is boiled into porridge, the starch in it has been partially converted into dextrin, which is more easily digested and absorbed, and is quickly converted into glucose in the body, causing a rapid rise in blood sugar, so less rice porridge should be drunk. 3, meat, poultry, fish, eggs, milk, cheese and soy are sources of high-quality protein. Try to choose more lean meat and fish, less fatty meat and animal offal to reduce fat intake. Egg yolk, fish roe and animal offal are quite high in cholesterol and should be used sparingly or not at all. Soy contains lecithin, phytosterols can reduce blood cholesterol. 4, vegetables are rich in inorganic salts, vitamins and dietary fiber, low calorie, satiating effect, is an essential food for diabetics. In addition to vegetables containing slightly more sugar, such as carrots, potatoes, roots, peas and so on according to the limited choice, the other can be used arbitrarily. Vegetables are at least 300 to 500g per day. 5. Fruits contain more monosaccharides and disaccharides, and should not be consumed when blood sugar has not yet reached the standard. If blood sugar is well controlled, it can be eaten between meals or before going to bed, and the amount of staple food should be reduced accordingly (200g of orange can be replaced by 25g of staple food). Where the food, easy to cause blood sugar rise, it is best not to eat. Cucumber tomatoes contain very low sugar, can replace the fruit consumption. 6, cooking with animal and vegetable oils, as well as peanuts, walnuts, melon seeds and other hard fruits are fat-rich food, should be consumed in the prescribed amount and try to replace animal oil with vegetable oil. Salt control within 6 grams, hypertensive people should be more strictly controlled. 7, more intake of a variety of dietary fiber-rich food, to help prevent and treat obesity, diabetes and cardiovascular disease. Vegetables, beans, a variety of coarse grains, whole grains and fruits are good sources of dietary fiber. 8, wine: each gram of alcohol produces 7 kcal of heat energy, does not contain other nutrients, long-term drinking is not good for the liver, prone to hyperlipidemia. Alcohol may induce hypoglycemia in patients treated with sulfonylureas or insulin. Therefore, it is better not to drink. 9, reasonable meal arrangements: diabetic patients eat at least three meals a day. According to the morning, middle and evening each account for 1/3 of the amount of staple food. In the case of stable activity, the requirement of quantitative, insulin injection or prone to hypoglycemia in the three meals to add 2 or 3 additional meals between, before bedtime meal is more important. In other words, a small portion of the main food from the main meal is reserved for extra meals, which is a proven method to prevent hypoglycemia.