2. 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. 3. Considered as an environmentaldisease because it is
not transmittedgenetically or infection. Itis caused by nutritional
or physical factors in the environment. 4. CAUSESThe primary cause
of scurvy is insufficientintake of vitamin C (ascorbic acid).
Thismay be due to: ignorance famine anorexia restrictive diets (due
to allergies, foodfads, etc.) difficulty orally ingesting foods. 5.
Signs and Symptoms Appetite lose Poor weight gain Diarrhea Rapid
breathing Fever Irritability Feeling ofparalysis 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. PreventionScurvy can be Strawberriesprevented by
Carrotsconsuming enoughvitamin C, either in a Bellpepperdiet or
supplement. BrocoliFoods that contain Potatoesvitamin C includes:
Cabbage Oranges Spinach Lemons Paprika Blackcurrants Liver Guava
Oysters Kiwi fruit Papaya Tomatoes 11. Treatment Treatedby
providing the patient withvitamin C, administered either orally
orinjections. Physicians will initially conduct physicalexam,
looking for symptoms. Sometimes, radiological procedures areordered
for diagnostic purposes and tosee what damage scurvy has
alreadydone. 12. Dental Correlation Present bleeding gums
Loosenedteeth 13. Hyperkeratosis (tongue)
