“…As discussed above, scurvy is associated with low dietary diversity, and can be found in individuals experiencing general undernutrition (e.g., starvation) or those relying on a few, micronutrient poor staple foods for caloric sufficiency (Snoddy et al, 2017; World Health Organization, 1999). Clinically, individuals suffering from scurvy are also usually deficient in a number of other micronutrients, such as folate or iron, which will not necessarily leave diagnostic osseous markers (Pimentel, 2003; Popvich, McAlhany, Adewumi, & Barnes, 2009). The development and consistent application of a robust diagnostic protocol for the identification of scurvy from human skeletal remains is therefore of importance to those who study the wider context of nutritional stress in ancient human groups.…”