People are food-oriented, and diet therapy for diabetic patients is never a starvation therapy; it should be a scientific diet according to the normal human diet. The purpose of diet therapy is to help patients develop a nutritional plan and form good eating habits, correct metabolic disorders, achieve good metabolic control, reduce risk factors for cardiovascular and cerebrovascular diseases, and provide optimal nutrition to improve the health status of patients. The general principles are to determine a reasonable total energy intake, to distribute various nutrients in a reasonable and balanced manner, and to restore and maintain ideal body weight. Reasonable control of total calories: total calories are calculated according to ideal body weight, ideal body weight (kg) = height (cm) – 105. For those whose body weight is lower than ideal body weight, children, pregnant women, lactating women and those with wasting diseases, energy intake can be increased by 10-15%, and obese people can be reduced as appropriate to restore body weight to about ±5 of ideal body weight. The total daily energy should also be determined according to age, height, weight and labor intensity. Normal weight people are given 15-20kcal of energy per kg of force ideal weight per day when they are completely bedridden, 25-30kca at rest, 30-35kcal for light physical labor, 35-40kcal for moderate physical labor, and more than 40kcal for heavy physical labor. Each gram of sugar and protein produces 4kcal (kcal) of heat, and each gram of fat produces 9kcal of heat Nutrient distribution: There are three main categories of nutrients, including carbohydrates (sugars, also known as staples), proteins, and fats. Carbohydrates are sugar-based foods, also known as starch-based foods, which are also various kinds of rice-flour and rice noodle-based foods. The supply of carbohydrates in the diet should account for 50%-60% of the total calories, and the daily staple food intake for adults is 250-400 grams, which can be controlled at 200-250 grams for obese people as appropriate, and the speed and degree of increase of blood sugar caused by different kinds of carbohydrates are very different. Protein food refers to eggs, milk and milk products, meat, fish, shrimp, crab and seafood and bean food. Protein intake accounts for 15%~20% of total calories, 0.8~1.2 grams per kilogram of ideal body weight per day for adults, increasing to 1.5~2.0 grams for pregnant women, lactating women, those with malnutrition or wasting diseases, with diabetic nephropathy and normal kidney function should be limited to 0.8 grams, and those with reduced glomerular filtration rate should be reduced to 0.6~0.7 grams. Protein should be at least 1/2 from animal protein to ensure the supply of essential amino acids. Fatty foods include animal and vegetable oils, all meats, nuts, all kinds of dairy products and fried foods, etc. contain fat. Daily fat intake accounts for 25%-30% of total calories, with saturated fatty acid intake less than 10% of total energy. Dietary fiber can neither be digested and absorbed by the gastrointestinal tract nor produce energy. It can delay food absorption, reduce postprandial blood sugar spikes, help improve glucose and fat metabolism, and increase satiety; at the same time, adequate intake of dietary fiber can also prevent cardiovascular disease, cancer, diabetes and other diseases. Foods rich in dietary fiber include vegetables and fruits, coarse grains and cereals, legumes, mushrooms and algae. The recommended intake of dietary fiber for adults in China is 25-30 grams/day. Daily intake of salt should be limited to less than 6 grams, and quit smoking and limit alcohol. Reasonable meal allocation: After determining the total daily dietary calories and the composition ratio of sugar, protein and fat, make recipes after converting calories into food, and arrange them according to individual living habits, illness and the need to cooperate with drug treatment, which can be arranged according to the pattern of daily three meals allocated as 1/5, 2/5, 2/5 or 1/3, 1/3, 1/3 for breakfast, lunch and dinner respectively, regular diet, regular rationing, paying attention to The order of meals is: vegetable protein first, followed by sugar food.