Scurvy Awareness Day might sound like a throwback to the age of pirates, but it serves a vital purpose in modern nutrition education. Observed on May 2, this day highlights the importance of vitamin C in our diets.
Scurvy is a disease caused by a severe deficiency in vitamin C, leading to fatigue, swollen gums, joint pain, and other serious health issues.
Although rare today in developed countries, scurvy still appears in vulnerable populations — such as those with restrictive diets, substance use issues, or severe food insecurity.
Scurvy Awareness Day aims to remind people of the essential role of fresh fruits and vegetables in maintaining health and preventing nutritional deficiencies.
Citrus fruits, strawberries, bell peppers, and leafy greens are all rich sources of vitamin C — and easily added to daily meals.
The day is also used to educate about the dangers of extreme dieting or relying heavily on processed foods with low nutritional value.
In schools, it’s a great opportunity to teach children about historical seafaring stories — how sailors discovered that lemons and limes could prevent illness on long voyages.
Public health organizations may use the occasion to run awareness campaigns on balanced eating and encourage access to fresh produce in all communities.
This day also connects to broader food equity issues — recognizing that access to nutritious food is not universal and needs systemic solutions.
So whether you're drinking a glass of orange juice or munching on kiwi, Scurvy Awareness Day reminds us that sometimes, prevention is as simple as adding a fruit to your plate.