Home page  |  About this library  |  Help  |  Clear       English  |  French  |  Spanish  
Expand Document
Expand Chapter
Full TOC
Preferences
to previous section to next section

close this bookScurvy and its Prevention and Control in Major Emergencies (WHO; 1999; 70 pages)
View the documentAcknowledgements
View the documentScurvy: definition
open this folder and view contentsIntroduction
close this folderScurvy
open this folder and view contentsSigns and symptoms
View the documentDiagnosis of scurvy
close this folderHistory of scurvy
View the documentOutbreaks
close this folderTreatment and prevention
View the documentAntiscorbutic foods
View the documentGerminated seeds and malt
View the documentInuit diets
open this folder and view contentsVitamin C
open this folder and view contentsRecommended Daily Allowance (RDA)
open this folder and view contentsSources of vitamin C
open this folder and view contentsStrategies to prevent scurvy in large refugee populations
View the documentCosts
open this folder and view contentsConclusions and recommendations
View the documentReferences
View the documentAnnex 1
View the documentAnnex 2
View the documentAnnex 3
View the documentBack Cover
 
Inuit diets

One puzzle for 19th century students of scurvy, who believed in the special properties of fresh fruits and vegetables, was that despite lack of access to these foods Inuits normally remained scurvy free. Inuits eat large quantities of meat and fish in a raw, or only slightly cooked, state. A considerable amount of vitamin C is thereby contributed to the diet even if the average con-centration is relatively low (see annex for the vitamin C content of some traditional Inuit diets). Inuits have been reported to eat the raw liver of both seals and caribou, and even a small amount of such organ meat would satisfy a day's requirement for the vitamin (Hoppner et al., 1978).

to previous section to next section

Please provide your feedback   English  |  French  |  Spanish