"For instance, I conduct a two-hour session on how to place a food order in a restaurant without jeopardising your health. There is a concept of green, yellow and red zones - from the most healthy downwards. The aim is to keep off the red zone," Agarwal said.
Explaining this further, she said that asking for a chapatti would be in the green zone; adding butter to it, or going for a butter naan (bread) will bring it down to the yellow zone. Again, boiled rice will be in the green zone. Seasoning like mint chutney is green, but a cheese dip is not. Heavily fried, sweet food is in the red zone.
"I also advise professionals to carry crackers, nuts or fruits with them which they can snack on when they are hungry," she added.
Ritika Samaddar, head dietician at Max Hospital, went on to say that companies are also seeking help of experts in designing menus for their cafeterias.