Diabetes mellitus is a common endocrine and metabolic disease in the elderly. Due to the relative or absolute lack of insulin, the metabolism of carbohydrate, fat and protein in the body is disordered, and then the metabolism of vitamins, water and electrolytes is disordered. According to the etiology, diabetes can be divided into primary and secondary types. Primary diabetes accounts for the vast majority, and the cause is not completely clear. It can be divided into insulin-dependent (unstable or fragile) diabetes and non-insulin-dependent diabetes. Secondary diabetes is very rare and can be secondary to pancreatitis, pancreatectomy, acromegaly, hypercortisolism, pheochromocytoma and other diseases. Diabetes can be asymptomatic in the early stage, with only increased urine glucose or slightly higher fasting blood glucose and decreased glucose tolerance; In the symptom stage, diabetic patients may have symptoms of "three more and one less", that is, drinking more, eating more and urinating more, and losing weight, accompanied by fatigue, emaciation, itchy skin, limb pain, sexual dysfunction, constipation and so on. It is easy to be complicated with acute infection, tuberculosis, arteriosclerosis, retinopathy, renal microangiopathy and nervous system diseases. In severe cases, ketoacidosis and coma may occur, and fasting blood sugar exceeds 650. At present, the understanding of the etiology and pathogenesis of diabetes is not deep enough, and there are no effective prevention and treatment measures. Therefore, diet control and nutritional therapy are the basic treatment methods for patients with various types of diabetes, which have a very positive effect on correcting metabolic disorders, eliminating symptoms, preventing complications, reducing mortality and prolonging life. (1) dietary principle 1. Control calorie intake. People with normal weight can be given 105 ~ 126 kilojoules (25 ~ 30 kilocalories) per kilogram of body weight, which can be appropriately adjusted according to different labor intensity. For obese patients, calories should be gradually controlled to reduce their weight to normal weight. 2. Under the premise of controlling the total thermal energy, the thermal energy ratio of carbohydrates can be kept at about 65%, that is, the thermal energy ratio cannot be too limited. It is important to strictly limit the intake of monosaccharides, such as sucrose, maltose, glucose and fructose, and foods containing more of these sugars, without excessively restricting staple foods such as rice, flour and foods containing more starch polysaccharides. This can improve glucose tolerance, reduce blood cholesterol and triglycerides, improve the sensitivity of surrounding tissues to insulin, and prevent excessive mobilization of body fat, leading to ketoacidosis. 3. Adequate supply of protein can increase the heat energy ratio of protein to 15 ~ 20%, but patients with hepatic coma and renal insufficiency should be another matter. 4. Fat intake can account for 20 ~ 25% of heat energy. To limit the intake of animal fat and high saturated fatty acid fat, cholesterol should be limited to below 300 mg per day. 5. Make sure to provide abundant B vitamins from the diet, such as vitamin B 1, vitamin B2 and nicotinic acid, so as to promote carbohydrate metabolism. Pay attention to providing foods rich in calcium, phosphorus, zinc, chromium, copper and iodine. 6. Ensuring adequate dietary fiber can reduce blood sugar and improve glucose tolerance. It is effective for diabetics to eat bean gum and pectin. 7. Diet distribution, which is insulin-dependent and stable. For breakfast, lunch, dinner and meals before going to bed, heat energy is distributed according to the ratio of 2/7, 2/7 and 1/7; For patients with unstable condition, breakfast, extra meals, lunch, extra meals, dinner and extra meals before going to bed are 2/ 10,10, 2/ 10,1/respectively. Non-insulin-dependent patients can distribute heat energy according to the ratio of 2/7, 2/7, 3/7 or15, 2/5, 2/5 or 1/3, 1/3 and13. (2) Examples of recipes: breakfast: bean paste buns (50 grams of flour and 25 grams of red beans) 40 grams of salted duck eggs, 250 grams of milk; lunch: rice (100 grams of rice), shredded celery (100 grams of celery and 30 grams of lean meat) mixed with tomato sauce (100 grams of eggplant. You can choose high-quality protein foods with low cholesterol, such as milk, eggs, bean products, fish, lean meat and other foods, and at the same time limit the internal organs such as animal liver. 2. Foods with high starch content, such as rice, noodles, potatoes and vermicelli, can be eaten at will without increasing the total heat energy ratio. But don't eat sugar, chocolate, honey, candied fruit, syrup, fruit candy, sugary drinks, sweet cakes and other foods. Low-energy sweeteners such as saccharin and stevioside can replace sugar in cooking and food processing. 3. Increase the intake of dietary fiber. In addition to coarse grains, vegetables and fruits with high fiber content, you can also eat foods such as bean gum, pectin, wheat bran, seaweed gum and konjac. 4. Ensure the supply of fresh fruits and vegetables, but limit the fruits and vegetables with high sugar content, such as sugarcane, fresh dates, hawthorn, persimmon, cabbage head, fresh day lily, etc. 5. People with diabetes should strictly limit their food intake. When they are still hungry after eating the prescribed food, the following measures can be taken: ① Cook vegetables in three times: use vegetables with sugar content below 3%, such as celery, zucchini, wax gourd, leek and rape. After stewing, discard the soup, then add water and cook for three times. You can feel full after eating, but the calories are very low. (2) De-oiled broth: After cooling the broth or chicken soup, remove the condensed oil skin from the soup, and then burn, cool and de-oil, so that patients can satisfy their hunger. ③ foreign jelly: foreign jelly is agar, which can be1g.

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