Everybody to his own:
the pleasure of Italian taste for everyone

Infancy and adolescence: a good support for growth

Good growth requires a higher intake of proteins, vitamins (especially C, D and the B complex) and mineral salts (such as calcium, iron and iodine) for the creation of new tissues. Energy and nutrient requirements are also very high during adolescence, especially where proteins, iron, calcium and vitamins A, C and D are concerned. A varied diet, alternating during the week and divided into 5 daily meals, which include breakfast, snack, lunch, afternoon snack and dinner, can supply all nutrients required by the growing organism. Many deli meats are recommended for babies and children who, except for in particular cases, can eat all types especially at main meals or as a snack. If controlling calories, just choose a leaner product such as prosciutto, even better if fat reduced, or bresaola, but also mortadella or speck. In particular, a small sandwich with a slice of ham, at school or home, can be considered a healthy snack.

If compared to the composition of other snack foods usually eaten, it is much richer in the necessary nutrients: complete proteins, mineral salts and vitamins, especially B12, necessary for growth and cognitive development.

Nutrition and taste for the elderly

The lengthening of the average lifespan has made it necessary to adapt dietary features to the particular requirements of a growing group of mature and elderly people (generally characterised by a loss of appetite, a reduction in energy requirements, chewing difficulties, digestive problems, vitamin B12 deficiency and malabsorption), giving them foodstuffs with limited calories, but at the same time nutrient and rich in building blocks, palatable and easy to digest. In general, the requirement of some micronutrients increases in this target group: calcium, phosphorus and zinc. The latter is required especially if the immune system is compromised or if wounds must heal (for example bed sores).

is also an important mineral for preventing neurodegenerative processes that may occur in old age, along with the antioxidant vitamins such as C and E. From a practical point of view, it is a good idea to purchase products that do not perish easily, but which are fresh and can resist in the fridge or pantry for several days. Thanks to the reduction of their salt, fats and cholesterol content, their richness in proteins and gained micronutrients along with some vitamins and mineral salts (among which vitamin E, zinc, phosphorus and selenium), modern deli meats represent a good source of many of the nutritional substances necessary for the elderly.

The taste and excellent palatability, as well as being easy to chew (especially where cooked and minced products are concerned) and shelf life (if particular thought is given to the packed products already sliced and sold in controlled atmosphere or vacuum packed trays), means these products are particularly indicated for this group of the population.

Protein and Energy for sport

The diet of a sportsperson must reflect that of a normal subject but with an increase in calories (and therefore of lipids, carbohydrates and proteins) in proportion to the type and quantity of the training sessions, to be distributed mainly between a more abundant but simple breakfast and snacks, so that lunch and dinner are not particularly “heavy”. Proteins must only be increased if the athlete takes part in strenuous daily training sessions, due to greater turnover. To allow the constant presence of energy reserves, a sufficient amount of highly digestible carbohydrates, lipids and proteins must be eaten, especially before training sessions along with the right quantity of liquids and minerals after the sports activities. Italian deli meats can represent a practical and suitable food for the specific needs of the sportsperson: rich in complete proteins.

They can supply a good amount of three branched-chain amino acids necessary to support the production of energy for the organism: valine, isoleucine and leucine can be transformed by the organism into alanine, and from here, into glucose. Physical exercise also requires the presence of an optimal quantity of all micronutrients, therefore Italian deli meats are an excellent choice for the sportsperson’s snack. In fact, they supply B group vitamins (involved in the transformation of glucose and fatty acids into energy and in the respiration of tissues) and they are rich in mineral salts such as iron, phosphorus, potassium and sodium.

Eaten with bread, they can constitute an extraordinary means for the easy and natural recovery
of all nutrients lost through exercise and perspiration: carbohydrates, proteins, lipids and mineral salts, all highly digestible, assimilable and bioavailable.