Objective:To explore the effect of team-based whole course nutritional intervention on malnourished patients with malignant tumors and related inflammatory factors. Methods: A total of 86 malnourished patients with malignant tumors admitted to our hospital from June 2020 to September 2022 were selected and divided into an observation group and a control group according to the random number table method, with 43 cases in each group. The control group was given routine nutritional intervention, and the observation group was given team type whole course nutritional intervention. The nutritional indicators [plasma Albumin (Alb), Hemoglobin (Hb), Total protein (TP), Transferrin (TF)] and anthropometric indicators [Middle arm circumference (Middle)] were compared between the two groups before and after intervention arm circumference (MAC), Thickness of triceps brachii (TSF), Middle arm muscle circumference (MAMC), Body mass index (Body mass index) mass index,BMI)], Serum inflammatory factors [serum hypersensitive C-reactive protein (hs-CRP), Tumor necrosis factor-α (Tnf-α)] TNF-α), Interleukin-6 (IL-6)], self-management ability, and quality of life score. Results: After the intervention, the levels of Alb, Hb, TP and TF in nutrition of the two groups were increased, and the observation group was more significant (P < 0.05). Before the intervention, there was no significant difference in anthropometric indicators between the two groups (P>0.05). After the intervention, the MAC, TSF and MAMC values of the observation group decreased, and the differences were statistically significant (P>0.05). After intervention, the levels of serum inflammatory factors hs-CRP, TNF-α and IL-6 of the two groups decreased, and the observation group was significantly lower than the control group, and the differences were statistically significant (P<0.05). After the intervention, the self-management ability of the two groups was improved, and the observation group was significantly higher than the control group, and the difference was statistically significant (P<0.05). After intervention, the total scores of psychological dimension, physiological dimension, social adaptability and quality of life of the two groups increased, and the observation group was significantly higher than the control group (P<0.05). Conclusion: Team-based whole-course nutritional intervention can effectively improve the nutritional status of patients, reduce the levels of serum inflammatory factors, and enhance the self-management ability and quality of life of patients, which is worthy of clinical promotion and application.