1. SCURVY
by: Cabigas, Princess Ann

2. Definition
A 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.

3.  Considered as an environmental
disease because it is not transmitted
genetically or infection.
 Itis caused by nutritional or physical
factors in the environment.

4. CAUSES
The 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.

5. Signs and Symptoms
 Appetite lose
 Poor weight gain
 Diarrhea
 Rapid breathing
 Fever
 Irritability
 Feeling of
paralysis

6.  Tenderness and
discomfort in
legs.
 Swelling
over
long bones

7.  Bleeding
(Hemorrhaging)
 Periungal
Hemorrhage

8.  Bleeding in the
eye
 Hyperkeratosis
(a skin disorder)

9.  Constochondral
beading
 Corkscrew hair

10. Prevention
Scurvy 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

11. 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.

12. Dental Correlation
 Present bleeding
gums
 Loosened teeth

13. Hyperkeratosis (tongue)