Table 5.

Comparison of dietary vitamin D intake from various food groups (µg per day) in the age subgroups of female post-primary school students.

Vitamin D Source	Age of Participants				p Value ***
	14–17 Years (n = 3131)		18–20 Years (n = 1338)
	Intake (%)	Median ** (Min–Max)	Intake (%)	Median ** (Min–Max)
Total intake from food	100.00	2.36 (0.02–29.34)	100.00	2.41 (0.01–29.26)	0.2935
Intake from fish and fish products Salmon, rainbow trout, herring, and eel Halibut, mackerel, brook trout, sole, and tuna Cod, flounder, plaice, pollock, and hake Herring, sardine, and tuna products Other fish products	29.31	0.50 (0.00–27.23) 0.25 (0.00–21.25) 0.00 (0.00–5.60) 0.00 (0.00–1.25) 0.00 (0.00–12.36) 0.00 (0.00–0.93)	30.54	0.61 (0.00–27.28) 0.26 (0.00–20.93) 0.00 (0.00–5.88) 0.00 (0.00–0.56) 0.00 (0.00–8.24) 0.00 (0.00–0.62)	0.1038 0.0800 06081 0.3913 0.3335 0.1275
Dairy products Eggs Meat and meat products Cereals Fats	17.61 21.52 20.54 7.14 3.88	0.32 (0.00–3.84) 0.49 (0.00–8.71) 0.39 (0.00–4.20) 0.12 (0.00–2.04) 0.04 (0.00–3.20)	16.61 21.98 19.46 7.22 4.19	0.31 (0.00–4.93) 0.49 (0.00–7.43) 0.43 (0.00–4.33) 0.13 (0.00–2.48) 0.05 (0.00–2.68)	0.1091 0.1778 0.7289 0.0081 0.0121

** Non-parametric distribution (verified using Shapiro-Wilk test, p ≤ 0.05), *** verified using Mann-Whitney U test, p ≤ 0.05.