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For many of us freezing food is a way of planning ahead and a way of not having to run to the supermarket every other day.
Meat, fruit and vegetables go off quickly, even when stored well in your fridge. With every day of storage, food loses quality and enzyme activity can lead to the deterioration of food quality. Freezing retards the growth of microorganisms and enzymes that cause food spoilage.
The freezing process itself does not destroy nutrients. In meat and poultry products, there is little change in nutrient value during freezer storage. In order to keep most of the nutritients and vitamins in meat, fruit and vegetables, it is important to preserve everything as best as you can right after you bring your shopping home.