Scurvy, Past and Present

About this book

In the early 20th century, the medical community grappled with the resurgence of scurvy, a disease long associated with sailors and vitamin C deficiency. "Scurvy, Past and Present" by Alfred F. Hess meticulously explores the historical prevalence of this affliction, alongside its clinical manifestations and nutritional implications. This comprehensive study highlights the critical role of diet in preventing scurvy and the broader public health lessons that emerged from its outbreaks. Ideal for students, healthcare professionals, and historians, Hess's work serves as an essential resource for understanding the intersection of nutrition and health. Discover the enduring significance of this once-dominant disease and its implications for modern dietary practices.