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Case Study 3—Scurvy (TREATMENT (Increase intake of vitamin C (fruits that…
Case Study 3—Scurvy
SYMPTOMS AND DIAGNOSIS
What happened to Rio?
Lackluster skin
Anemia
Poor energy and feeling fatigued
severe bleeding in gums
How Rio can be diagnosed
physical examination
detailed questioning about his dietary habits
blood tests
check vitamin C and iron levels
x-rays of joints including the knee, wrist and ribs
Other symptoms
Early signs(after 8-12 weeks)
Fatigue
Irritability
Lethargy
Weight loss
Loss of appetite
Nausea
Fever
Severe signs(within 1 to 3 months)
Myalgia (muscle pain)
Anemia
Shortness of breath
Body swelling
Petechiae (tiny red/purple/brown dots on skin)
Corkscrew hairs (body hairs curl a bit)
Gum disease(prone to bleeding/already bleeding)
Most common
Loss of and damage to teeth, due to bleeding gums
FOOD AND NUTRITION
(What Rio was eating)
Cookies
nutrition facts
6% fats, 8% carbohydrates, 3% proteins
Why it is unhealthy
high in unhealthy trans fats (sometimes added)
made with refined sugar, refined wheat flour, and added fats
have almost no essential nutrients, copious calories, and many preservatives.
Non-perishable food
Dangers from eating them
Vitamins are sensitive to heat and air so they can also be lost during normal
processing
,
cooking
, and
storage methods
used at home
since canning typically involves high heat, water-soluble vitamins like vitamins C and B are damaged
High in certain nutrients maintain their high nutrient levels
contain
bacteria
from canning
examples
canned/ dried food
nutrition facts
Fruits and vegetables used for canning are picked at peak freshness, ensuring the best flavour and nutrient qualities.
PREVENTION
Scurvy can be prevented by consuming enough vitamin C,
either in the diet or as a vitamin supplement.
1.Overcooking vegetables is likely to destroy vitamin C content.
(Partly due to a reaction with oxygen that makes the vitamin inactive, and partly to leaching of the vitamin into the water used for cooking.)
2.Substantial losses of vitamin C also occur during reheating of chilled food.
Citrus fruits such as
oranges
and
lemons
, as well as
kiwi fruit, strawberries, guava, papaya and blackcurrants
Vegetables high in vitamin C include
capsicum, broccoli, potatoes, cabbage, tomatoes, and spinach
Fruits and vegetables should make up a big part of our diets
eat more fruits and vegetables, make sure they aren’t overcooked.
THE CAUSE OF SCURVY
Vitamin C deficiency
Also needed to synthesise dopamine and used for energy production (thats why Rio has low energy)
Vitamin C helps the body absorb iron and produce collagen
body does not produce enough collagen so tissues will start to break down
TREATMENT
Increase intake of vitamin C
fruits that increase Vitamin C
Guava
Yellow capsicum
Blackcurrants
Parsley
Kale
Also consume Vitamin C supplements to make recovery faster
Scurvy patients normally recover within 2 weeks and show improvements within 48 hours
Bleeding in the skin and gums should stop within 24 hours
Joint and muscle pain may take a few weeks to subside
Consume more collagen
Foods like beef tendon, chicken, fish
Increase iron intake
so that sufficient haemoglobin is made for red blood cells
Consume
red meat, liver/kidney
Leafy green veg. e.g
Spinach
Anemia & fatigue is cured
enough oxygen transported to cells
Increase protein intake
reduce muscle soreness & increase recovery
Meat, poultry, fish, eggs, tofu, beans, nuts
body lacks enough healthy red blood cells to carry sufficient oxygen to the body's tissues
minimum of 250 mg per day
Aim is to increase collagen production
Collagen is found in skin, bones and cartilage
