A diet sheet is the printed sheet of dietary advice distributed by healthcare professionals — the take-home instructions that turn a consultation into daily practice. Typically one or two pages, it sets out what to eat and avoid for a specific condition in plain language: the low-salt sheet for hypertension, the gluten-free list for coeliac disease, the high-fibre guide for constipation, each with sample meals, portion guidance, and foods to watch. The diet sheet’s virtue is concreteness — patients remember little of a verbal consultation, but a clear sheet on the fridge door guides shopping and cooking. Dietitians design them for readability: short sentences, practical swaps, culturally appropriate foods. In an era of apps and portals the paper sheet endures, because the moment of behaviour change happens in the kitchen, not on a screen.