International Scurvy Awareness Day is observed worldwide every May 2 to highlight the dangers of vitamin C deficiency and the importance of a healthy diet. Scurvy, a disease resulting from a lack of ascorbic acid, can lead to symptoms such as weakness, fatigue, and gum disease, and if untreated, may result in severe health complications or death. Historically, scurvy affected seafarers who lacked access to fresh food, with significant mortality rates among British sailors in the 18th century. The link between scurvy and vitamin C was established in the early 20th century through research by Norwegian physicians who demonstrated that the disease could be prevented with certain foods. Although scurvy rates are low in developed countries, it still affects vulnerable populations, including the homeless and low-income individuals. Observers of this day are encouraged to learn about vitamin C deficiency, commit to healthier eating, and support organizations that combat hunger.