To provide a cooking method of a meal for prevention of fatness, and reduction of weight, and having low calorie and texture near to an ordinary meal while properly including various nutrients required for a human body.

This nutritive assistant food is constituted of albumen of an egg as an essential material, and a granular submaterial 3 and a powdery submaterial 4. The granular submaterial 3 and the powdery submaterial 4 are obtained by separating other nutrients not satisfied by the albumen into both the submaterials 3 and 4, and the submaterial 3 is formed so as to be administered by swallowing the submaterial 3.