Cibi

Cibi is the plural form of the Italian noun cibo, meaning foods or edible items that provide nourishment. In Italian, cibo refers to food in general, while cibi is used when talking about multiple foods or categories of food. The term traces back to Latin cibus.

Within nutrition, cibi encompass all edible substances of plant and animal origin, whether raw, cooked, or processed. They supply energy and nutrients in different proportions, including macronutrients (carbohydrates, proteins, fats) and micronutrients (vitamins, minerals), as well as water and dietary fiber. Dietary patterns and guidelines assess the quality and balance of cibi consumed.

Cultural and practical aspects of cibi vary by region and tradition. Many cuisines emphasize fresh and minimally processed cibi, seasonal ingredients, and distinctive preparation methods, while others feature broader use of processed items. Public health discussions commonly differentiate between healthy cibi and less healthy options such as highly processed or ultra-processed foods, highlighting issues of nutrition, food safety, and sustainability.

Food safety and logistics affect cibi from harvest to table, including storage, handling, cooking temperatures, and labeling. Global trade and local agriculture influence the availability and variety of cibi, while concerns about sustainability shape consumption choices and agricultural policy.

See also: Nutrition, Diet, Cuisine, Food safety, Food security.