The dietary requirements of type 2 diabetes are divided into the following aspects: 1. Provide the right amount of carbohydrates: At present, there is no need to control carbohydrates too strictly, the daily intake can be 250-300g, while obese patients are controlled at 150-200g. cereals are the main source of caloric energy in daily life, each 50g of rice supplies about 38g of carbohydrates, other foods such as beans, milk, vegetables and fruits also contain a certain Other foods such as beans, milk, vegetables and fruits also contain a certain amount of carbohydrates. Nowadays, sugar-free foods and low-sugar foods are often found in the market, but some patients often report that after taking these foods, their blood sugar not only does not improve but also rises significantly. Because these sugar-free food, low-sugar food does not contain sugar, but contains sucrose. Some sugar-free foods do not contain sucrose, but the food is composed of starch, so when eating starchy food, it can be transformed into glucose and absorbed by the body. Therefore, dietary control also needs to control low-sugar foods and sugar-free foods; 2. Provide sufficient food fiber: we should eat more vegetables, beans and rice, which not only can control blood sugar, but also can lower cholesterol and prevent the occurrence of diabetes combined with hyperlipidemia and coronary heart disease; 3. However, when the kidney function is normal, diabetic dietary protein should be similar to that of normal people. However, when combined with kidney disease, the amount of protein in the daily diet should be reasonably arranged under the guidance of a nutrition doctor. Milk, eggs, lean meat, fish and shrimp are rich in protein and should be consumed properly, but when combined with kidney disease, the consumption of vegetable protein needs to be controlled. Control of fat can delay and prevent the occurrence and development of diabetic complications. Therefore, it is advocated that dietary fat should be reduced to only 25%-30% of total calories or even lower. Saturated fatty acid fats, such as butter, lamb fat, lard, cream and other animal fats, available vegetable oils such as soybean oil, peanut oil, sesame oil, etc., containing unsaturated fatty acids, peanuts, walnuts, hazelnuts, pine nuts and other fat content should also be controlled; 5. Proper control of cholesterol: to prevent complications.