All of the above I suppose. You forgot to add loss of treatment to those who need it. You haven’t specified which services are being limited but presumably something is lost when we limit offerings.
The three R's for nutrient preservation are to reduce the amount of water used in cooking, reduce the cooking time and reduce the surface area of the food that is exposed. Waterless cooking, pressure cooking, steaming, stir-frying and microwaving are least destructive of nutrients.
hope this help<3
