The high market penetration of microwave ovens in the United States and the burst of new food products available for "heating and eating" raises questions about the nutritional impact of the relatively new technology. Based on the information available in the literature, nutrient content and retention of microwave-cooked or reheated foods is equal to or better than the same product prepared conventionally or held hot in a foodservice operation. Using recommended procedures for microwave cooking and reheating should result in products that are satisfying from both a sensory and nutritional standpoint.