The diet for tumor patients requires low carbohydrate, high fat and high protein, but low carbohydrate is not equal to rice and steamed bread; high fat is not equal to unlimited oil in stir-fry, and high protein is not equal to unlimited meat and fish, the high and low here refers to the ratio of energy supply compared with normal diet, not just the quantity of food. The energy supply ratio of normal diet is generally 50-65% carbohydrate, 10-15% protein and 25-30% fat; there is no gold standard for tumor diet, it is generally recommended to have 40-50% fat, 15-25% protein and 30-40% carbohydrate. Example of recipe: A patient with lung tumor, female, 50 years old, height 160, weight 50kg, albumin 30g/l, hemoglobin 98g/l, normal electrolytes, normal liver and kidney function, no history of gastrointestinal disease, normal appetite. Step 1: After assessing the patient’s height, weight and nutritional status, calculate the patient’s daily calorie requirement to be 1600-1700kcal; Step 2: Daily diet type and quantity matching (all food weights are raw weight): Breakfast: 1 vegetarian bun (fist size), 250ml of milk/sugar-free soy milk, 1 egg; [Breakfast calorie is about 350kcal] Extra meal: 2-3 walnuts [Extra meal Calories about 150kcal] Lunch: 1 steamed bun (fist size), steamed fish pieces (palm size), cold lettuce 1 plate [Calories about 400kcal for lunch] Extra meal: 1 small apple [Calories about 100kcal for extra meal] Dinner: 1 bowl of rice (fist size), 1 bowl of stewed pork ribs with winter melon (2-3 pieces of ribs), 1 plate of stir-fried broccoli [Calories about 400kcal for dinner The third step: 30 grams of oil for one day stir-fry 【calorie about 270kcal】 The fourth step: total calorie intake for one day: 1670kcal. 83 grams of protein, 20% of heat; 78 grams of fat, 42% of heat; 160 grams of carbohydrate, 38% of heat. The diet for oncology patients is based on a balanced diet with appropriate adjustment of the energy supply ratio of each nutrient, not extreme eating only or not eating certain types of food. The nutritional problems faced by different patients with different oncological diseases are different, and individualized dietary adjustment is recommended to consult a nutritionist. Long-term recipes can be developed by making full use of the interchangeability between similar foods to increase food diversity; and taking into account patients’ taste preferences on the basis of following basic dietary principles to increase appetite.