An early morning call with an Australian client. A post-lunch presentation that still needs work. A colleague's birthday treat. A team dinner to celebrate a new project. Tweak these scenarios with occupation-specific exigencies, but the ultimate casualty remains the same — your nutrition. Food is what you skip for a crazy deadline; it is what you turn to when a castigating mail pops up in the inbox; its unhealthiest form is what you munch on when the day doesn't seem to end; and it's what you raise a toast with when things look up.

'Considering that employees spend the better part of their day… at work, the workplace represents a logical place to ensure proper nutrition,' writes clinical nutritionist, consultant and columnist Ishi Khosla in the book, Eating at Work: Make Food Work for You (Simon & Schuster India), with her co-author, content writer and journalist Nina Mehta. And yet, when it comes to giving nutrition its due at the workplace, logic takes a backseat, for the consequences of not eating right are more insidious than obvious.