Diabetes mellitus is among the top five global risks for mortality and comorbidity that could have long term impact on quality of life. However, the knowledge, practices, assessment of dietary patterns, food concepts, and healthy lifestyles in many diabetic patients has been inadequate. Many countries are trying to evaluate the factors that are understood best among the general population for a diabetic patientand the concern of the diabetic patients itself. Thus, there is need to arrangelarge-scale awareness programs for general public and use media to spread the message which could change the attitude of our public in the future. It was a cross-sectional study based on dietary lifestyle practices and food concepts among adults with diabetes mellitus. Data were collected by using structured questionnaire amongst 3400 type-2 diabetic patients from different government hospitals of Lahore, Pakistan. The methods of data collection comprised of personal interview from the patients and a standardized, semi structured, and interviewer-administered questionnaire was used to obtained information on the socio-demographic individuality of the study participants, dietary patterns, lifestyle practices and prevalence of different food concepts among people with diabetes. Appropriate statistical test and description was used for presentation of results. It was found that gender, education, profession strongly contribute in the dietary pattern, life style and knowledge about the diabetes. Hence these factors should give more importance if we want to improve the quality of life of population by removing the threat of diabetes mellitus. Moreover, it was noted that many people are not aware of the practice to be followed in the diet when they come to care about the diabetic personnel. The prevalence of poor dietary practice was observed in more than fifty percent of the patients; it is therefore a major public health problem. More important factors that can determine the improvement in the patients was their dietary pattern. It was noted that food concepts were not clear among the respondents for the diabetes. The most important factors were female gender, low education and profession. Not getting diabetic nutrition education at hospitals, being despondency, difficulty of choosing relevant foods for their specific health problems, non-availability of fruits and vegetables, and thinking about the high cost of foods were important factors affecting dietary practices of type 2 diabetic patients. Finally, we would like to recommend to the health practitioners to give more attention to diabetic patients. Nutrition education programs in hospitals along with these different campaigns should be run as per the profession and education of the audience. It was also found that duration of the diabetes did not contributed on the knowledge about the food concepts and diabetes awareness. Hence, this factor is not important that how long the patients has been suffering from the diabetes mellitus. It is recommended based on finding to increase education by sensitizing the nutritionist and to educate the people of all professions.