The dietary calorie calculation for diabetic patients can be divided into several steps: First, the ideal weight of the patient is calculated. The simple formula is to subtract 105 from the patient’s height, and the value obtained is the ideal weight. Second, the ideal weight can be compared with the patient’s actual weight. If the ratio of the actual weight to the ideal weight does not exceed 10%, the patient’s weight is within the basic normal range. If the actual weight is 20% smaller than the ideal weight, the patient is wasting state, while more than 20% is obese. Further, the calorie requirement per kilogram of ideal body weight should be set according to the intensity of the patient’s labor or work, combined with the actual body weight. For example, if a middle-aged male is engaged in light work, his actual weight is 80kg, his height is 175cm, and his ideal weight is 70kg, his actual weight is more than 10% of his ideal weight, but less than 20%, which is overweight, the calorie requirement per kilogram of ideal weight is 25 calories, 25 times 70kg of ideal weight, and the total daily calorie requirement is 1750 calories. . Finally, the specific number of carbohydrates, proteins and fats can be determined according to the food exchange method. It is best to calculate calories and develop recipes under the guidance of an endocrinologist or dietitian.