As early as ancient times, people have already recognized and applied nutrition. Tableware is medicinal, medicine is edible, and food and medicine are integrated, which is called "homology of medicine and food". The "medicated diet", which first appeared in Biography of Lienv in the late Han Dynasty, is a typical representative of the homology of medicine and food. With the development of society, people have more summaries on the relationship between food and health, especially the practice of diet health preservation is more extensive and in-depth. For example, the "food doctor" recorded in "Zhou Li Tianguan" is in charge of the diet of the son of heaven, probably the earliest nutritionist in the world; Huangdi Neijing from Warring States to Qin and Han Dynasties put forward that "five grains are the supplement, five fruits are the help, five animals are the benefit, and five vegetables are the supplement", which is the earliest theory of dietary balance in the world. In the Tang Dynasty, Sun Simiao thought that "food is the foundation of settling down and living", which profoundly expounded the relationship between diet and health. As the first complete monograph on dietotherapy in China, The Way of Drinking and Eating by Hu Sihui in Yuan Dynasty has detailed discussions on dietotherapy recipes, diet making, dietary taboos and dietotherapy foods. These are the models of traditional dietary health care and dietary health preservation in China, and they are also the important contents of ancient culinary nutrition.

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. At the microscopic level, the key issues such as the influence of complex physical and chemical processes on nutrients, the relationship between cooking results and human digestion and absorption, the effective utilization of food nutrients, and the effective protection of effective ingredients by cooking have not entered important research fields or at least made any breakthrough, which is the biggest defect of culinary nutrition at present.