DefinitionA condition where an individual has a vitamin C (ascorbic acid) deficiency. Usuallycommon in elderly people, alcoholics, or those that live on a diet devoid of fresh fruits and vegetables.
Considered as an environmental disease because it is not transmitted genetically or infection. Itis caused by nutritional or physical factors in the environment.
CAUSESThe primary cause of scurvy is insufficient intake of vitamin C (ascorbic acid). This may be due to: ignorance famine anorexia restrictive diets (due to allergies, food fads, etc.) difficulty orally ingesting foods.
Signs and Symptoms Appetite lose Poor weight gain Diarrhea Rapid breathing Fever Irritability Feeling of paralysis
Tenderness and discomfort in legs. Swelling over long bones
PreventionScurvy can be Strawberries prevented by Carrots consuming enough vitamin C, either in a Bellpepper diet or supplement. Brocoli Foods that contain Potatoes vitamin C includes: Cabbage Oranges Spinach Lemons Paprika Blackcurrants Liver Guava Oysters Kiwi fruit Papaya Tomatoes
Treatment Treated by providing the patient with vitamin C, administered either orally or injections. Physicians will initially conduct physical exam, looking for symptoms. Sometimes, radiological procedures are ordered for diagnostic purposes and to see what damage scurvy has already done.