设想一下，在每一次准备餐点时，您都必须去副食店购买一餐所需的食物。

Imagine if, for every meal you make, you have to go to the grocery store and purchase only the food you need for one meal.

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最初，人们通过削减食物品质和摄入种类来减少副食品方面的开支，紧接着就是食物数量和安全性。

Initially, people skimp on non-staple foods, cutting the quality and diversity of their intake; in the next stage, the quantity and safety of diets suffer.

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