(6) Fruits are primary sources of vitamins, trace minerals, and dietary fiber, including oranges, apples, strawberries, peaches, and watermelon. Consume 3–4 ounces daily; watermelon intake may be increased to 9 ounces (after achieving and maintaining stable blood glucose levels for 2 weeks, consume 2 hours after meals).
(7) Water is essential for maintaining normal physiological functions. Drink 1500–2000 milliliters of soup or water daily.
(8) Nuts and dried fruits like peanuts, sunflower seeds, pine nuts, cashews, and walnuts are primarily fatty and should not be consumed casually as snacks (15g peanuts, about 27 kernels, equals 10g cooking oil, roughly 1 tablespoon).
(9) Quit smoking, limit alcohol consumption, and guard against the harm of secondhand smoke.
(10) Meal frequency and cooking methods: Eat three or more meals daily at regular times and in consistent portions. Prepare food using methods like steaming, boiling, stewing, tossing, or braising that require less oil. Minimize frying or deep-frying.