Beth Olson, associate professor and extension specialist in the UW–Madison Department of Nutritional Sciences, has been sharing information about healthy eating to help boost the immune system during the COVID-19 pandemic. In particular, she has talked about how to eat healthy when food choices may be limited because grocery store trips are less frequent, stores aren’t fully stocked, or people need to rely on shelf-stable or frozen foods. She notes this challenge of “cocooning” at home can be an opportunity for people to cook or bake more, try new recipes, and involve children in cooking lessons. At the same time, people may need to do careful meal and snack planning to avoid slipping into mindless eating with food readily available at home.