Table 2.

 Quartiles of each listed food and constituent of childhood diet in the Boyd Orr survey of diet and health in pre-second world war Britain (1937 to 1939)

Quartile of daily dietary intake		Mean (SD)	Range
Fruit (g)	1 (low)	0.7 (1.4)	0–4.7
	2	13.0 (4.7)	4.8–21.1
	3	31.9 (6.6)	21.2–45.1
	4 (high)	90.0 (53.4)	45.5–556.4
Vegetables (g)	1 (low)	23.8 (10.4)	0–38.8
	2	47.7 (5.7)	38.8–58.1
	3	68.9 (7.1)	58.3–83.1
	4 (high)	116.1 (37.6)	83.2–481.2
Fish (g)	1 (low)	1.8 (2.4)	0–6.9
	2	11.3 (2.5)	7.0–15.7
	3	21.6 (3.9)	15.8–29.2
	4 (high)	44.5 (15.5)	29.2–148.9
Fat (g)	1 (low)	53.1 (7.2)	30.1–63.3
	2	70.7 (4.1)	63.3–77.6
	3	86.6 (5.2)	77.7–96.4
	4 (high)	118.8 (20.5)	93.5–229.0
Saturated fat (g)	1 (low)	19.6 (3.2)	8.8–24.0
	2	27.6 (2.3)	24.0–31.4
	3	35.5 (2.6)	31.4–40.4
	4 (high)	52.0 (10.8)	40.6–108.9
Carotene (μg)	1 (low)	164.8 (69.5)	4.5–284.8
	2	432.6 (79.4)	285.1–575.5
	3	794.3 (141.0)	576.1–1052.2
	4 (high)	1672.4 (779.3)	1053.4–12062.7
Vitamin C (mg)	1 (low)	14.9 (3.7)	5.6–20.4
	2	24.6 (2.4)	20.5–29.1
	3	34.4 (3.2)	29.2–40.3
	4 (high)	58.0 (19.6)	40.3–169.4
Vitamin E (mg)	1 (low)	2.1 (0.4)	0.9–2.6
	2	3.1 (0.3)	2.6–3.6
	3	4.1 (0.4)	3.6–4.8
	4 (high)	6.2 (1.3)	4.8–17.0