Medical nutrition therapy is an important part of the comprehensive treatment of diabetes, and it is the basic treatment of diabetes. Patients with poor adherence to medical nutrition therapy have difficulty achieving the desired level of metabolic control. Poor diet structure and habits may also lead to the occurrence or aggravation of hypertension, dyslipidemia and obesity. The individualized medical nutrition therapy is required for both diabetic and pre-diabetic patients according to their therapeutic goals, and it is better to be guided by a nutritionist familiar with diabetes treatment. The total energy intake should be controlled, and various nutrients should be distributed in a reasonable and balanced manner. According to the weight condition, the total energy intake should be reduced appropriately, especially for overweight and obese people. The goal of medical nutrition therapy is to achieve and maintain the ideal blood sugar level. 2.Reduce the risk factors of cardiovascular disease, including control of dyslipidemia and hypertension. 3.Provide a balanced nutritious diet. 4.Reducing pancreatic beta-cell load. 5.Maintain reasonable body weight: The goal of weight reduction for overweight/obese patients is to lose 5% to 10% of body weight in 3-6 months. Lean patients should recover and maintain ideal body weight for a long time through a balanced nutrition program. Third, the nutrients (a) fat 1, the dietary energy provided by fat does not exceed 30% of the total dietary energy. 2. The intake of saturated fatty acids should not exceed 10% of the total dietary energy, and trans fatty acids should not be consumed. Monounsaturated fatty acids are a better source of dietary fat, and the energy supply ratio in the total fat intake should reach 10% to 20%. Can appropriately increase the intake of polyunsaturated fatty acids, but should not exceed 10% of the total energy intake. 3. Cholesterol intake in food <300mg/d. (II) Carbohydrates 1. The energy provided by carbohydrates in the diet should account for 50%~60% of the total energy. 2.Low glycemic index food is good for blood sugar control. The increase in blood glucose caused by sucrose is similar to that caused by the same amount of powder, and should not exceed 10% of the total energy, but the fructose produced by the decomposition of sucrose can easily lead to the synthesis of triglycerides and the accumulation of body fat. 4. It is safe for diabetic patients to consume sugar alcohols and non-nutritive sweeteners in moderation. 5. Eat three meals regularly every day, and distribute carbohydrates evenly. (3) Protein 1. For diabetic individuals with normal renal function, the recommended protein intake is 10%-15% of the energy supply ratio. The recommended protein intake should be limited to 0.8g per kg body weight per day for patients with dominant proteinuria. 3. Protein intake does not increase blood glucose, but can increase the insulin secretion response. (D) Drinking alcohol 1. When drinking alcohol, the calories contained in the alcohol should be included in the total energy range. 2. Do not drink more than one or two standard servings per day (one standard serving is 285ml of beer, 375ml of light beer, 100ml of red wine or 30ml of white wine, each containing about 10g of alcohol). 3. Alcohol may induce hypoglycemia in patients treated with sulfonylureas or insulin. (E) dietary fiber legumes, fiber-rich cereals (≥ 5g of fiber per serving), fruits, vegetables and whole grains are good sources of dietary fiber. Some cohort studies have shown that dietary fiber from grains is associated with a reduction in the development of type 2 diabetes, but not from fruits and vegetables. However, in general, improving fiber intake is beneficial to health, and it is recommended that diabetic patients first achieve the recommended daily intake of dietary fiber for the general population, i.e., 14 g/kcal. (F) Salt 1, salt intake is limited to 6g per day, and hypertensive patients should strictly limit intake. 2, limit the intake of foods with high salt content, such as monosodium glutamate, soy sauce, processed foods, sauces, etc.