RESUMEN
Purpose@#This study aimed to investigate the perceptions of the dietary guidelines for Koreans (DGK) among Korean adults based on sociodemographic and lifestyle factors. @*Methods@#A total of 514 Korean adults aged 19–64 years completed a self-administered online questionnaire assessing their perceptions of DGK, sociodemographic and lifestyle factors, and subjective assessments regarding the importance of 11 nutrients and 16 food groups. The differences in the perceptions of DGK according to the characteristics of the participants were analyzed using t-tests or ANOVA. Additionally, the differences in the subjective assessments of nutrients and food groups according to the perceptions of DGK were examined using t-tests. @*Results@#The awareness of DGK was significantly higher among participants aged 50–64 years, living in single-person households, who were physically active, with a lower frequency of eating out, and with a higher interest in dietary information (p < 0.05 for all). The understanding of DGK was significantly higher among participants aged 19–29 years, females, individuals who were under or normal weight, non-smokers, those who selfevaluated their diet as healthy, and those with a high interest in dietary information (p < 0.05 for all). Additionally, the applicability of DGK was significantly higher among participants aged 50–64 years, who were physically active, who self-evaluated their diet as healthy, and who had a high interest in dietary information (p < 0.05 for all). Participants with a higher perception of DGK tended to attribute greater importance to most nutrients and food groups compared to those with a lower perception level. However, processed meat and foods, beverages, and alcoholic drinks consistently received lower importance ratings compared to other nutrients and food groups, regardless of the perception level. @*Conclusion@#This research suggests that the perceptions of DGK among Korean adults may vary depending on sociodemographic and lifestyle factors. Consequently, there is a need to customize and diversify the methods for providing dietary guidelines.