Dietary guidance: The main focus is on adapting the diet of TB patients. Patients should be instructed to increase nutrition and eat chicken, fish, lean meat, eggs, milk, soybean products, fresh vegetables and fruits rich in animal protein, with high quality animal protein foods accounting for 50% of the protein consumed. A reasonable diet not only ensures the recovery needs of TB patients, but also avoids increasing the burden on the liver due to excessive intake of nutrients. For patients with drug-related liver disease caused by side effects of anti-tuberculosis drugs, they should be instructed to avoid eating foods with excessive calories, such as fried and deep-fried foods and chocolate, to prevent fatty degeneration of the liver and hinder the repair of liver cells. Patients with low food intake should be given intravenous supplementation of albumin, heparin, amino acids, glucose and vitamins in appropriate amounts.