As climate and environmental challenges intensify, shifting toward sustainable food systems has become a global priority. This study aimed to develop Sustainable Dietary Shift Guidelines for Korean adults (K-Sustainable Dietary Shift Guidelines) based on the optimized sustainable dietary pattern previously developed for Korean adults. Directions for dietary shift were derived by comparing the current dietary pattern with the optimized sustainable dietary pattern among Korean adults. The directions included increasing intake of vegetables, fruits, and plant-based protein foods; reducing intake of animal-based protein foods, sugars, and seasonings; and shifting grain and fat intake toward whole and mixed grains and plant-based fats. Based on the directions, 7 dietary shift guidelines were developed: Fill two-thirds of your plate with grains, vegetables, and fruits; Eat more whole grains and mixed grains; Eat more vegetables and fruits; Replace meat with fish and legumes; Include a handful of nuts in your daily diet; Cut back on sugary and salty foods; and Replace animal fats with plant-based oils. Specific action guides were also developed to support adherence to the guidelines. The K-Sustainable Dietary Shift Guidelines provide evidence-based and practical guidance for sustainable diets and may serve as a useful resource for nutrition education and food policy.

Abstract
I. 서 론
II. 연구 내용 및 방법
    1. 한국 성인의 현행 섭취패턴과 지속가능한 섭취패턴 비교
    2. 한국 성인의 지속가능한 식생활을 위한 식단전환 방향 설정
    3. 한국 성인의 지속가능한 식생활을 위한 식단전환 지침 개발
    4. 한국 성인의 지속가능한 식생활을 위한 식단전환 세부지침개발
III. 결과 및 고찰
    1. 한국 성인의 지속가능한 식생활을 위한 식단전환 방향
    2. 한국 성인의 지속가능한 식생활을 위한 식단전환 지침
IV. 요약 및 결론
Conflict of Interest
References

• 남영민(서울대학교 4단계 BK21 지속가능 식품영양 교육연구팀, 서울대학교 식품영양학과) | Youngmin Nam (BK21 FOUR Education and Research Team for Sustainable Food & Nutrition, Seoul National University, Department of Food and Nutrition, Seoul National University)
• 윤소윤(서울대학교 식품영양학과) | Soh-Yoon Yun (Department of Food and Nutrition, Seoul National University)
• 윤지현(서울대학교 식품영양학과, 연세대학교 지구건강연구소 지구건강식단센터, 서울대학교 지속가능발전연구소, 서울대학교 생활과학연구소 리테일혁신센터) | Jihyun Yoon (Department of Food and Nutrition, Seoul National University, Planetary Health Diet Center, Institute for Planetary Health, Yonsei University, Institute for Sustainable Development, Seoul National University, Center for Retail Innovation, Research Institute of Human Ecology, Seoul National University)
• 이영미(명지대학교 식품영양학전공) | Youngmi Lee (Major in Food and Nutrition, Myongji University) Corresponding author