Diabetes is a group of metabolic diseases characterized by chronic hyperglycemia caused by multiple etiologies. It is caused by defective insulin secretion and/or action, and is a clinical syndrome caused by a complex etiology of genetic and environmental factors. Diabetic patients’ dietary control is very important throughout the course of the disease. Clinically, patients are often required to start with the calculation of total calories, then follow the content of nutrients, allocate the diet rationally, monitor daily blood glucose in real time, and make timely adjustments accordingly. Diabetic patients’ dietary choices can be made according to the following principles: (1) Smaller and more frequent meals and regular diet. (2) Control total calories: especially starchy, fatty and other foods with high caloric sugar content control. (3) High fiber diet. (4) Eat a light diet with as few condiments as possible.