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Introduction Malnutrition and coexisting micronutrient deficiencies are common in the developing world. A high prevalence of anemia is found in Cambodia with children and women being the most affected. Anemia is defined as lack of red blood cells, resulting in impaired blood function and poor oxygen transport. Iron deficiency (ID) is often an underlying factor of anemia. Diet modifications to increase intake and absorption of iron can to some extent prevent iron deficiency anemia (IDA), which is often caused by lack of iron in the diet. Objective The aim was to study knowledge and practice regarding food preparation techniques and dietary factors related to iron absorption in Kandal Province, Cambodia. Method Structured interviews based on a written questionnaire consisting of 17 closed questions were conducted in eight villages in Kandal Province, Cambodia. A total of 143 questionnaires were collected for analysis. Chi-square tests were performed using SPSS 18.0 and the significance level was set to p |
