Fatty acids: the principal components of foodstuff fats, classified as either "saturated" or "unsaturated", depending on the presence of various specific chemical bonds (double bonds) within the molecule. The fatty acids without double bonds are "saturated" those with one or more double bonds are "unsaturated".

Additives: substances that are added to the foodstuff to improve its flavour, appearance, duration or nutritional value. By law they must be non-toxic and totally innocuous to man.

Antioxidants: substances which combat various chemical reactions which are damaging to the organism provoked by the free radicals of oxygen. Natural antioxidants are vitamin C, vitamin E and Selenium.

Calorie: (kilocalorie: kcal) the unit of measurement which expresses the energy-producing value of a foodstuff and the energy expenditure of the organism. Fats provide 9 calories per gram, and proteins and carbohydrates 4 calories per gram; alcohol provides 7 calories per gram.

Cholesterol: a fat substance that is essential for life and the precursor of vitamin D, it is present in all animal cells. Cholesterol is produced by the various bodily tissues but is also introduced (to a much smaller degree) by foods of animal origin (egg yolk, liver, brains, butter, cheese, fatty meats). An excess of cholesterol in the blood is a risk factor for cardiovascular disease.

Balanced diet: this is understood as the correct nutrition which, over a certain period, assures the organism of all the nutrients it needs in the correct quantities. These quantities depend on sex, age and physical activity.

Iron: a mineral necessary for the blood (red globules), the muscles and other tissues. It is contained in meat, eggs and pulses (lentils) and in certain vegetables (artichokes, spinach) in a chemical form which it is difficult for the intestine to absorb.

Fats: molecules made up prevalently of fatty acids linked together.

Arterial hypertension: constant elevation of blood pressure. A risk factor for cardiovascular attacks (strokes, heart attacks).
 
Istituto Nazionale di Ricerca per gli Alimenti e la Nutrizione (National Research  Institute for Food and Nutrition): Scientific Institute which performs activities of research, information and education in the field of foods and nutrition. Recently the Institute has also been assigned consumer protection functions.

LARN: Livelli di Assunzione Raccomandata di Nutrienti (Recommended Intake of Nutrients) for Italians (recommended by the Società Italiana di nutrizione umana, Italian Human Nutrition Society).

Lipids: a technical term used to indicate fats.

Micro-organisms: living organisms of extremely small dimensions (bacteria, protozoa) which can cause disease but are frequently useful to the organism. They are used in the preparation of certain foodstuffs (fermentation).

Nitrates: nitrogen salts used for the conservation of foodstuffs (meat, tinned foods).

Proteins: large molecules made up of smaller units (amino acids) which constitute an important structural and functional component of the organism. They are provided by foodstuffs of animal (meat, eggs, cheeses, fish) or vegetable origin (legumes, cereals). The proteins of animal origin are of a superior quality to the vegetable, and consequently cannot be completely replaced by the latter.

Mineral salts: (calcium, iron, sodium, potassium, magnesium etc.) these are essential to the organism in which they perform important functions. Some of them (copper, selenium, chromium) are active even in minimal quantities.

Selenium: mineral with antioxidant capacities necessary in the reactions which combat free radicals. It is active and is contained in small quantities in various foodstuffs.

Curing: process during which the raw product "matures" and is transformed into the finished product. The curing, or seasoning, takes place through the correct climatic alternations that characterise the various seasons.

Toxoplasmosis: infectious disease caused by a micro-organism called toxoplasma which can cause serious damage to the nervous system of the foetus.

Vitamins: substances which are  essential, in small doses, to life and development. The vitamins A, D, E and K are soluble in fats (and carried by these) while those of the B and C group are soluble in water.