Observed mixed dishes recipes collected from Cambodian women differ in ingredients and nutritional composition from standard recipes from a South-East Asian food composition database

Dietary assessment is necessary to address the double burden of malnutrition evident among Cambodian women and children. However, the absence of mixed dishes in a Cambodian-specific food composition database (C-FCD) limits accurate dietary assessment. This study aimed to compare nutrient profiles of observed recipes with standard recipes from a bespoke C-FCD for commonly consumed mixed dishes. This involved collecting food intake and recipes through images and voice recordings via a specially-designed smartphone application from 119 Cambodian mothers and 91 children under five years old in Siem Reap province, Cambodia. Ingredient quantities for each observed recipe were used to create a consolidated observed recipe (COR) from ingredient medians, calculating their nutrient profiles. A total of 27 COR were created and compared against 17 most similar standard recipes; 15 COR had no similar standard recipe. Generally, COR were higher in fat, vitamin A, thiamin and vitamin B12 but lower in protein, iron, potassium and zinc than standard recipes. Collection of observed recipe data from real-world settings can improve accuracy of dietary intake assessment. From this study, 27 commonly consumed COR are recommended to be included in the C-FCD, which can be made available to researchers for more accurate assessment of local Khmer mixed dishes. • Recipes collected from Cambodians differ from recipe books or other sources. • Using observed mixed dish recipes improves accuracy of dietary assessment. • Common Khmer mixed dish recipes are available to include in a Cambodian database. • A comprehensive database for Cambodia is available for future dietary research.