Scurvy is a non-communicable disease.
Explanation:
Scurvy is a condition caused by a deficiency of vitamin C in the diet. It typically occurs in individuals who do not consume enough fruits and vegetables, which are the main sources of vitamin C. Here is a detailed explanation of why scurvy is a non-communicable disease:
1. Definition of non-communicable disease:
- Non-communicable diseases are medical conditions that are not caused by infectious agents (such as bacteria or viruses) and cannot be transmitted from one person to another.
- They are typically caused by genetic or lifestyle factors, such as poor nutrition or smoking.
2. Cause of scurvy:
- Scurvy is caused by a lack of vitamin C in the diet.
- Vitamin C is essential for the synthesis of collagen, a protein that helps maintain the integrity of connective tissues, such as skin, blood vessels, and bones.
- Without sufficient vitamin C, the body is unable to produce collagen, leading to the characteristic symptoms of scurvy.
3. Transmission of scurvy:
- Scurvy cannot be transmitted from one person to another.
- It is not caused by a pathogen or infectious agent that can be passed on through direct contact, respiratory droplets, or other means of transmission.
- Instead, scurvy occurs due to inadequate intake of vitamin C in the diet.
4. Prevention and treatment:
- Scurvy can be prevented and treated by consuming an adequate amount of vitamin C. Good dietary sources of vitamin C include citrus fruits, strawberries, kiwi, tomatoes, broccoli, and bell peppers.
- In severe cases, vitamin C supplements may be recommended by healthcare professionals.
In conclusion, scurvy is classified as a non-communicable disease because it is caused by a deficiency of vitamin C in the diet and cannot be transmitted from one person to another.