Cooking is a food culture with a long history, but there are long-standing problems of lack of science and nutrition, which has not really promoted the healthy diet of the whole people, so cooking nutrition is needed.

China's modern nutrition combines the essence of western modern nutrition, China nutrition and traditional cooking, highlighting the study of human metabolism law, nutrient physiological function, nutrient metabolism process and relationship, and human physiological demand for nutrients. 2 1 century, with the development of life science, modern medical care and food science, and the increasingly prominent problems of food-borne health and diseases, people began to pay attention to the characteristics of nutritional needs of various populations in different regions and different environments and their relationship with health and diseases, and constantly explored effective measures to solve these nutritional problems. However, food cooking, as an important link in nutrition, is often ignored by many researchers. People generally pay attention to the relationship between cooking and nutrition and health, only in the past 10 years. As a new discipline, culinary nutrition has not entered the classroom for a long time in colleges and universities. Its main contents, such as the nutritional value of food raw materials, the influence of cooking on the nutritional components of food raw materials, reasonable diet and health, and the design and production of nutritious diet, are mostly transplanted or grafted from modern medical nutrition and cooking technology.