Gestational diabetes includes two conditions: one is gestational diabetes, a specific type of diabetes typology, which refers to abnormal glucose tolerance or diabetes that is first diagnosed during pregnancy; the other is diabetes combined with pregnancy, which refers to a condition in which diabetes has been diagnosed before pregnancy and pregnancy follows. The effect of blood sugar control in gestational diabetes directly affects the safety of the pregnant woman and the fetus. The mother is prone to serious complications such as preterm labor, miscarriage, excessive amniotic fluid, preeclampsia, hypoglycemia, ketoacidosis and gestational hypertension when the blood sugar is poorly controlled, and the fetus can develop giant babies and congenital malformations. Dietary considerations for gestational diabetes patients: The diet of gestational diabetes patients is very important, and must be balanced nutrition to ensure the energy supply needed for fetal growth and development and reasonable weight gain of the pregnant woman, but also to ensure good maternal blood sugar control and reduce the adverse outcome of pregnancy. During pregnancy, the intake of various foods should be determined according to the eating habits of the pregnant woman and her glycemic control. Since the fetus has to continuously take in glucose from the mother to meet the needs of growth and development during pregnancy, the pregnant woman is prone to hypoglycemia, therefore, it is especially important to ensure the meal time, quantity and type of food to avoid hypoglycemia during pregnancy. The intake of various foods for gestational diabetes: I. Staple foods: If the intake of staple foods is too low and the total energy is too low, it can lead to hypoglycemia and ketoacidosis, which are harmful to pregnant women and fetuses, so we need to choose staple foods reasonably to ensure normal weight growth. Recommended staple foods are as follows: white rice, white flour, oatmeal rice, sorghum rice, purple rice, millet, brown rice and other staple foods, can be made into mixed rice; buckwheat noodles, whole wheat bread buns can ensure nutritional intake, small impact on blood sugar; potato food rich in dietary fiber, such as sweet potatoes contain carotenoids, purple potatoes contain anthocyanins, can be eaten as a staple food; food containing more starch, such as root vegetables, yams, taro, potatoes, etc., can also be used as staple foods. Gestational diabetes patients should choose staple foods with coarse and fine, diet diversification, follow the principle of coarse food rough processing, to ensure staple food intake, normal weight growth. The first thing you need to do is to take a look at the food you are eating. The National Academy of Sciences recommends that protein in the diet of pregnant women with gestational diabetes accounts for 12% to 20% of the total caloric energy, and the dietary protein requirement is 80g g/day or 1.0 to 1.2 g/day per kg of body weight. Protein intake must meet the physiological regulation needs of the mother during pregnancy and the needs of the placenta and fetal growth and development. Because the efficiency of protein storage and utilization during pregnancy is difficult to determine, and insufficient intake can lead to potential malnutrition, so adequate protein and quality protein intake is very necessary for pregnant women, the proportion of fish, aquatic products, poultry should reach more than 50% of the total protein. The first thing you need to do is to take a look at the list of vegetables and fruits that you can and cannot eat during gestational diabetes. The intake of various vegetables and fruits can ensure the intake of vitamins and trace elements nutrients. During pregnancy the mother’s need for iron, folic acid and vitamin D increases by a factor of one, calcium, phosphorus, thiamine and vitamin B6 by 33% to 50%, protein, zinc and riboflavin by 20% to 25%, and vitamin A, B12, C and selenium, potassium, biotin and niacin by about 18%. Therefore, it is recommended to scientifically increase foods rich in the above nutrients, such as lean meat, poultry, fish, shrimp and dairy products, fresh fruits and vegetables during pregnancy. Folic acid is especially important for pregnant women, and deficiency of folic acid during the first 3 months of pregnancy can lead to fetal neural tube development defects. Regular folic acid supplementation for pregnant women can prevent low birth weight, premature birth and congenital malformations such as cleft palate in infants. Multivitamin supplements containing 0.4 to 1.0 mg of folic acid should be supplemented before conception and early pregnancy. Fruits contain glucose, fructose, sucrose, starch and pectin, among which fructose metabolism does not require insulin participation; pectin contains soluble fiber, which has the effect of delaying the absorption of glucose. Fruits contain a lot of vitamins, minerals and water, which are beneficial to the health of diabetic patients. It also contains glucose, which is unfavorable to diabetic patients, so diabetic patients can choose fruits with low sugar content (less than 10%), such as dragon fruit, strawberry, peach, grapefruit, lemon, cherry, apricot, olive, poppy peach, papaya and other fruits in small quantities, which can ensure nutrition and control the total calorie intake to ensure the smooth blood sugar. Emphasize that eating fruit needs to be regular and quantitative, and the main food needs to be appropriately reduced according to the exchange method in necessary fashion. The best time to eat fruit is one hour before meal or in the middle of two meals when blood sugar level is low, also pay attention to monitor blood sugar. Reasonable distribution of meals: The nutritional requirements and energy intake of each meal in gestational diabetes are similar to those of diabetic patients, but there are some differences in the arrangement of meals, and it is recommended to have a small number of meals. For patients who inject insulin, their carbohydrate intake is required to be coordinated with the insulin (endogenous or exogenous) dose. The meal schedule should also be adjusted according to the patient’s lifestyle and activity habits. Some scholars suggest that for obese patients with gestational diabetes mellitus eat small amounts at each meal, but add additional meals between each meal, with the general principle of divided meals. Breakfast can account for 10% to 15% of total calories, lunch and dinner each account for 20% to 30%, and three additional meals each account for 5% to 10%. Limiting breakfast to 10%-15% of total calories helps maintain satisfactory blood glucose levels and reduce the dose of insulin before breakfast; adding meals in the morning helps prevent excessive hunger before lunch and is especially suitable for people whose breakfast energy is only 10% of total energy. In addition, the energy composition of each meal is essential to maintain the patient’s postprandial blood glucose level. Some studies have demonstrated that for maintaining blood glucose levels, carbohydrate content should be controlled at 33%, 45%, and 40% for morning, midday, and evening meals. Including extra meals, the energy provided by carbohydrates throughout the day can account for 45% to 60% of total calories. While reducing the risk of hypoglycemia and ketonemia, the structure of a smaller, more frequent diet may also help improve pregnancy response, reduce blood glucose fluctuations, and avoid adjustments in insulin dosage. In conclusion, meal planning must be individualized, with reasonable meal arrangements and appropriate nutrition education based on cultural background, lifestyle, economic conditions, and education level.