Daily foods can be categorized into the following six categories, depending on the main nutrients they contain and the value of their use. 1.Cereals, taro, starchy vegetables, etc. 2.Fruits. 3, fish, lean meat, eggs, soybeans and soybean products, etc. 4, milk and dairy products. 5.Fats and fatty foods. 6, vegetables (except those containing starch), seaweed and mushrooms, etc. The first food group is mainly a group of foods that supply starch, including cereals, taro, and vegetables and seeds that contain a lot of starch (such as lotus root, ciguatera, chestnuts, lilies, corn, etc.). Cereals and taro are mainly used as staple foods or staple food substitutes. Different starchy foods produce different glycemic responses, so the appropriate choice of foods with low glycemic index can delay the absorption of carbohydrates, such as barley, corn and other coarse grains. The second type of fruit is also rich in vitamins (especially vitamin C) and minerals (especially potassium). The sugars in fruits are mainly fructose, glucose, sucrose, in addition to starch. Fruits are also rich in soluble fiber (pectin). Therefore, eating fruits is beneficial for patients and is a daily required food. But because fruits also monosaccharide, disaccharide more, not excessive intake, blood sugar is too high, do not eat for the time being is good. The third type of food for a group of protein-based food, such protein-based food, there are high-fat and low-fat. In the meat, pork, lamb taste high fat protein, chicken beef contains relatively little fat; egg food fat mainly in the egg yolk; fish food containing unsaturated fatty acids, is the most ideal food to provide protein. The fourth category of dairy and dairy products, rich in protein, also contains many vitamins, calcium, phosphorus, etc., is worth recommending to diabetic patients. The fifth food group is mainly fat-supplying foods, including animal and vegetable oils and fatty foods (such as sesame seeds, peanuts, walnuts and melon seeds, etc.). These foods are mainly used for cooking and should be limited. The sixth food group is characterized by high dietary fiber content and low calorie content, including vegetables, seaweed and mushrooms. According to the different carbohydrate content, vegetables are divided into those containing slightly more carbohydrates (content above 4%) and those containing less (content below 4%). Less carbohydrates such as cabbage, celery, bok choy, spinach, leek, cauliflower, grass head, capers, mung bean sprouts, chickpea, cabbage, lettuce shoots, winter squash, cucumber, tomatoes, eggplant, etc., can generally be eaten at will (but burn vegetables with vegetable oil should be limited), carbohydrate content of slightly more vegetables are soybean sprouts, asparagus, onions, garlic, garlic, chili peppers, knife beans, radish, golden needles, etc., the choice of should be calculated when choosing their calories. Foods with high dietary fiber have low calorie content, slow down carbohydrate absorption, improve blood sugar and fat metabolism, stimulate intestinal peristalsis, increase intestinal beneficial bacteria, improve constipation and diarrhea, etc. Diabetic patients should have sufficient dietary fiber in their diet. To sum up, the first and second categories of six food nutrients are mainly carbohydrates; the third and fourth categories are mainly proteins; the fifth category is mainly fats; the sixth category is mainly dietary fiber and vitamins and minerals. In the implementation of the nutritional program, diabetic patients should adhere to the principle of less fat and more complex carbohydrates and fiber foods (the so-called “dietary pyramid”). The formulation of recipes is an important means to ensure a rational dietary arrangement, which should take into account the patient’s eating habits and personal preferences as much as possible, and should also emphasize the need for frequent changes in the same type of food, so as to satisfy both the taste and the nutritional balance of the body.