Patients with tuberculosis need to appropriately increase their intake of high-quality proteins, such as beef, duck, fish, pork, and lean meat. These foods can provide the body with abundant proteins and the raw materials for amino acid synthesis. It is also necessary to appropriately consume fresh vegetables and fruits to obtain a rich supply of vitamins, fibers, and minerals. The variety of food should be diversified, nutrition should be balanced, and meals should be evenly distributed. Moreover, systematic and standardized anti-tuberculosis treatment with scientific and reasonable methods, combined with nutritional adjustments, can lead to a cure in most cases.