Hemodialysis treatment is one of the effective alternative treatments for end-stage renal disease, and nutritional support therapy is of great importance to ensure the quality of life and prognosis of hemodialysis patients. There are often two different extremes of error in the nutritional treatment of hemodialysis patients. On the one hand, it is mostly seen in those young patients who start dialysis. As the toxins are removed from the body, the digestive symptoms and appetite improve significantly, and the diet is uncontrolled and lacks professional guidance. An inappropriate diet is often prone to high potassium, high phosphorus, hyperuricemia, acidosis, water and uremic toxin retention, which can lead to cardiovascular complications, loss of residual kidney function and even life-threatening conditions. On the other hand, protein-energy malnutrition (PEM) is common for most dialysis patients, especially elderly patients. First of all, hemodialysis patients should undergo a nutritional status analysis with the help of a professional, including dietary surveys, anthropometric measurements, and biochemical indicators. The patient’s nutritional status and the reasons for the occurrence of malnutrition are analyzed by integrating their current treatment regimen and their family social activities. Thus, the dialysis plan can be optimized to improve the gastrointestinal symptoms, rationalize the medication to avoid appetite disorders caused by drugs, and give reasonable individualized nutrition support treatment plan. 1. The total energy requirement of hemodialysis patients is 30 Kcal/kg/d for general patients, and 25 Kcal/kg/d may be more appropriate for the elderly and patients with significantly reduced physical activity. Protein intake of hemodialysis patients, for hemodialysis patients with normal nutrition generally 1.0g/kg/d can meet the nutritional needs, it is recommended that more than 50% is high quality protein, including milk, eggs, fish, poultry, lean meat, soybeans, etc. 2. Moderate restriction of water intake. For patients with residual kidney function and normal urine volume, water intake can be unrestricted. Patients themselves can be adjusted according to the presence or absence of edema symptoms and weight gain during dialysis. For patients with oliguria or anuria, the daily water intake should be strictly limited according to the previous day’s urine volume, with a graduated glass of water and a planned habit of drinking small sips. Eat a light diet, and eat less food with high salt and water content. In addition, when you are slightly thirsty, wet your lips with a cotton swab or gargle with water and then spit it out is also a tip to control water consumption. According to their different dialysis programs to ensure that the weight gain between dialysis is controlled within 5% of body weight, preferably below 2.5-3.0kg. 3. Strictly limit sodium intake. Dialysis patients are often accompanied by hypertension, and with the decrease of urine volume, water and sodium retention is likely to occur, so sodium intake should be strictly limited. Depending on the presence or absence of edema and hypertension, salt intake should be controlled at 3-5 g/d. In addition to salt, foods with high sodium content, such as processed foods, alkaline foods, pickled foods, MSG, etc., should also be controlled. There are ah some salt control tips, such as try to use the taste of the food itself (steamed, stewed); can make appropriate use of the special taste of onion, ginger, garlic; can make appropriate use of sour, sweet and other condiments instead of salt; do not put in all soy sauce when cooking, leave part of it for dipping; put salt before eating after stir-frying; gradually change the diet; reduce dining out. 4. Adjust the intake of potassium according to blood potassium. Hemodialysis patients are often prone to hyperkalemia as their urine output decreases. Patients with hyperkalemia should avoid foods containing high potassium and choose more melon vegetables. Cut the ingredients first and then wash them; immerse green leafy vegetables in water for more than half an hour and then blanch them in boiling water; avoid “soup and rice”; do not consume high potassium and low sodium salt. 5, hyperphosphatemia is also the most common complication of dialysis patients, is a high risk factor for cardiovascular complications in dialysis patients. However, phosphorus is often accompanied by high-quality protein, so for patients with hyperphosphatemia, it is only necessary to limit nuts, mixed beans, mushrooms, animal offal, grains, dairy products, broth and cola and other beverages, should not be afraid of high phosphorus and blindly limit the intake of high-quality protein resulting in malnutrition. For patients who still have high phosphorus with reasonable protein intake, they can be given phosphorus binding agents or replace some of the high-quality protein foods with low-phosphorus protein powder. 6, according to the patient’s dietary intake, for patients with insufficient protein intake, can be directly supplemented with protein powder. Or prescribe the same alpha-keto acid, which can use the body urea nitrogen to turn waste into treasure, and supplement essential amino acids to promote protein synthesis and utilization, and improve the nutritional status. For those patients whose total calorie intake is insufficient, total energy can be supplemented by adding total nutrition enteral nutrition preparation orally. 7.Dialysis patients are prone to muscle loss because of their pathophysiological characteristics, so dialysis patients should maintain proper exercise. Especially resistance activities, such as dumbbells, tensioners and lower limb resistance activities, to avoid muscle loss. Nutritional therapy for hemodialysis patients should not be one-size-fits-all. The basis of rational nutritional therapy is to accurately assess the patient’s nutritional status, dietary intake, and clinical examination results, and to target “deficiencies need to be supplemented and excesses need to be limited”.