Nutritional Diseases

The two nutritional diseases of major historical impact discussed in this chapter are rickets and scurvy, caused by a deficiency of vitamins D and C, respectively. The ravages of scurvy decimated sailors, polar explorers, and armies on the move in the years before citrus fruits were identified as preventative and curative. Rickets was a pervasive scourge on society, particularly in northern climes, until cod liver oil was fortuitously identified as preventative, and vitamin D fortification was subsequently introduced into milk and other food staples in the 1930s. The pathophysiology of rickets and scurvy is discussed in some detail.