Food therapy is the basis for the treatment of all types of diabetes. Regardless of the severity of the disease, the presence or absence of complications, and whether or not the person is on medication, the principles of food therapy should be strictly implemented. A low-salt, low-fat diabetic diet is recommended according to the condition, and the specific recommendations are as follows: 1. Control of total calories: The first emphasis is on the limitation of total daily calories to maintain ideal weight or standard weight. For example, an adult with moderate activity needs an average of 25 kcal per kg of body weight per day urgently. However, the specific situation and activity level of each patient should be flexible, and the calories should be appropriately increased for people with high labor intensity, adolescents in the growth period, pregnant women, lactating mothers or people with other combined wasting diseases. For overweight and obese people, calories should be reduced in order to achieve the purpose of reduction and treatment. In short, it depends on the specific situation. 2. The ratio of the three major nutrients should be reasonable: In fact, diabetic patients, like healthy people, should consume the three major nutrients fat, protein and sugar in reasonable proportions, otherwise they will be transformed into each other in the chemical factory of liver, which will consume a lot of energy, just like the transportation capacity of northern coal and southern grain, which is not cost-effective. So now the total calories are 30% of fat (25-35%), 16% of protein (10-20%) and 55-60% of sugar, and some people even advocate up to 65%. Too much protein is not good for diabetes, clinical and experimental studies have shown that a high protein diet can cause patients with increased glomerular filtration pressure, and patients with increased filtration pressure are prone to diabetic nephropathy, so now the American Diabetes Association recommends that diabetics limit their daily protein intake to 0.8 grams per kilogram of body weight. At present, some patients with diabetic nephropathy in China also have a one-sided understanding and requirement to eat less food and more high protein, especially for those who have diabetic nephropathy, this view should be corrected. However, the development of adolescents, pregnant women, lactating mothers and the elderly should be appropriately relaxed on the protein restrictions. 3, fat and cholesterol restrictions: the current U.S. restrictions on fat intake of diabetic patients and the American College of Cardiology recommended the same, that is, the daily amount of fat can not exceed 30% of the total daily calories to unsaturated fatty acids, the daily cholesterol intake can not exceed 300 mg. whether young, old diabetic patients do not choose high cholesterol foods, such as egg yolk, butter, crustaceans and fish. Animal offal (especially heart, kidney, liver, intestine and brain). Room temperature for the solid oil, such as cattle, pork, lamb oil containing saturated fatty acids, should be eaten less; unsaturated fatty acids for vegetable oils, hard fruits and poultry fat. 4, limit the intake of sodium: diabetic patients and other people, to avoid excessive salt, excessive sodium intake is likely to cause hypertension, so the American College of Cardiology recommended daily sodium intake of no more than 3 g. If there is hypertension, sodium should be less than 2 g per day. The amount of salt should be strictly limited for people with diabetes, especially those who have combined hypertension. 5, avoid eating easily absorbed sugar and eat more high fiber food: cane sugar, honey, all kinds of candy, sweet snacks, cookies, ice cream, soft drinks, etc., because of fast absorption, resulting in blood sugar peaks obviously, not good for diabetics. And beans, tubers, green vegetables, cereals (rice, barley, wheat, oats, rye, corn) and raw fruits and other high-fiber foods in fiber can significantly improve high blood sugar, reduce insulin and oral drug doses, slow down the absorption of sugar and enhance insulin sensitivity. 6, eat less and more meals, increase the number of meals: this can reduce the high peak of blood sugar after meals, which is extremely beneficial to high blood sugar control. Sometimes those who have poor effect of adjustment with simple drugs can control the condition by meal sharing. Appendix: 1. Recommended daily food intake: less than half a pound of staple food, 1 pound of vegetables (net), 1 fruit with low sugar content, 2 taels of meat, 1 tael of beans, 10-25 grams of oil, 1 bag of milk or 2 boxes of unsweetened yogurt. 2, commonly used fruits and vegetables content introduction (1) sugar content of 1% to 5% are: purple cabbage moss, rape, cabbage, lettuce, rape heart, green bamboo shoots, fennel, celery, onion yellow, water radish, zucchini, winter melon, artemisia rod, wild rice, pumpkin, pea yellow, sauerkraut, cabbage, cabbage, snowy red, spinach, green garlic, cauliflower, bitter melon, tomatoes, peppers, bean sprouts, eggplant, white radish, lentils, hollow beans, peppers, loofah. (2) Sugar content of 5% to 10% are: heart radish, asparagus, soybean sprouts, carrot, parsnip, garlic beans, strawberries, loquat. (3) sugar content of more than 10% are: yams, potatoes, taro, lotus root, mushrooms, lilies, green beans, soybeans, mushrooms, peaches, grapes, apples, grapefruit, lychees, bananas, red fruits, etc. Diabetic patients should eat more vegetables containing less than 5% sugar, vegetables and fruits containing 5% to 10% sugar should be used sparingly or carefully, vegetables and fruits containing more than 10% sugar should be banned.