The treatment of diabetes is first and foremost dietary therapy. The prevention and control of diabetes at all stages of the disease course should be based on dietary therapy, and poor dietary habits can also lead to associated cardiovascular risk factors such as hypertension, dyslipidemia and obesity. The goals and principles of dietary therapy are: (1) Weight control Try to keep weight within the normal range. (2) Good metabolism To obtain ideal metabolic control (including blood glucose, blood lipids, blood pressure) alone or in combination with pharmacological treatment, which is beneficial for the prevention of chronic complications of diabetes. (3) Individualized diet That is, when developing a diet plan, in addition to the general principles of dietary therapy, the type of diabetes, lifestyle, cultural background, socioeconomic status, whether obese or not, treatment status, complications, and personal dietary preferences should be taken into account. In young patients with type 1 diabetes, appropriate energy and nutrition are supplied to ensure normal growth and development and to allow good coordination between dietary therapy and insulin therapy. For young patients with type 2 diabetes, provide appropriate energy and nutrition to ensure normal growth and development, reduce insulin resistance, help patients to develop good eating habits, and enable good coordination of diet therapy with medication and exercise. For pregnant and lactating women, provide appropriate energy and nutrition to ensure normal fetal growth and development and good metabolic control. In older patients with diabetes, provide appropriate energy and nutrition and take into account psychosocial factors. For those who use insulin and insulin-producing agents, the risk of hypoglycemia (including post-exercise hypoglycemia) should be reduced or prevented by educating patients on diabetes self-management techniques. (4) Total amount control For people with light physical activity, carbohydrates such as rice and noodles should be controlled to about 100 grams (2 taels) per meal. For people with heavy physical activity, children and adolescents, and patients with gestational diabetes, increase as appropriate. Under the premise of total control, the type need not be strictly controlled and there is no need to strictly limit the intake of sucrose. (5) Nutritional balance For people with light physical activity, about 100 grams (2 taels) of meat and eggs per day is sufficient. For people with heavy physical activity, children and adolescents, and patients with gestational diabetes, the main cooking oil should be mixed and blended, avoiding long-term consumption of a single cooking oil. Encourage patients to consume more vegetables rich in fiber. (6) Quit smoking and limit alcohol, especially in patients with obesity, hypertension and/or hypertriglyceridemia. Alcohol can cause hypoglycemia in patients treated with insulin-producing agents or insulin. To prevent alcohol-induced hypoglycemia, moderate amounts of carbohydrates should be consumed along with alcohol. (7) Salt limit Within 6g per day, especially for patients with hypertension.