Imagine being in an office meeting.

Just another dull, boring office meeting going over numbers and charts that don’t make any sense. But it becomes more interesting when a co-worker brings in a box of doughnuts. Suddenly, the meeting becomes more appealing because of the free, delicious, sugary food.

However, the appeal won’t last long.

Employees are adding an extra 1,200 calories to their workweek due to consumption of food and beverages from the office, according to a new national study from the Centers for Disease Control and Prevention.

The study, led by Stephen J. Onufrak of the CDC’s Division of Nutrition, Physical Activity and Obesity, surveyed 5,000 workers. The main source of the extra calories came from vending machines, cafeterias and free food brought into the office by co-workers.

Free food topped the list of why workers eat at the office, with 17 percent saying that’s why they snacked. Eight percent of workers reported purchasing food at the office.

Through the research Onufrak found that the “empty” calorie food included items like soft drinks, brownies, cookies and other forms of junk food.

“Nearly one in four working adults obtained food at work during the week,” Onufrak wrote.

His research showed that the 1,300 calorie intake was higher than average for adults.

Mandy Boldy, a health educator at Keystone Wellness Programs in Evans City said that long-term effects of making poor snack choices at work can include obesity. Short-term effects can include headaches, indigestion and back problems.

Boldy also said that office snacks are easy to gravitate toward, especially during spells of boredom.

“It’s an easy grab,” Boldy said. “When you’re in an office, the thought of people bringing in food, having it sit out in the open on the conference table, makes you taunted toward it. It’s easier to eat unhealthy food. When you’re in a more fast-paced environment you’re not eating those foods.”

Boldy suggested that workers pack their own lunch. She also suggested bringing healthier options to meetings, conferences or the break room.

“Some companies deliver fruit baskets,” Boldy said. “If you’re eating healthier, you’re not snacking on the junk food. Packing your own lunch would be a healthier option. That way you know the portions that you’re eating and the exact foods in your meal. If someone brings in brownies, bring in a fruit bowl.”

Boldy also advised companies to have water jugs so workers could stay away from carbonated, sugary beverages.

The consumption of sugary sodas, cookies and brownies doesn’t just affect body weight, but also work performance. Eating well will cause a worker to feel better, have more energy and sharpen their focus, according to fellow study researcher Samantha Heller, a nutritionist with New York University Langone Medical Center.

“When we feed our bodies well, our bodies and brains respond,” Heller said. “It’s a win-win for the company and the employees.”

Wendy Stuhldreher, a retired nutritionist/professor emerita from Slippery Rock University, said that the extra calories each week add up to a pound a month of gained weight. She suggested planning meals and healthy snacks for upcoming office celebrations.

“Maybe have a conversation to stop the trend,” Stuhldreher suggested. “It’s always good to encourage conversation. Do we need the junk food? Do we need the fellowship? Have a contest that incorporates healthy snacks. Vegetable trays and popcorn are always a good choice.”

Following Stuhldreher’s advice, Future POS, a restaurant point-of-sale software seller and technical support company, has a Biggest Loser competition every year.

Marketing coordinator Casey Bowser, whose wife Heidi Nichols runs the event, said at least half of the company’s staff takes part in the competition.

Bowser said that an average of 800 pounds was shed during the last five years the competition has been held.

“As impressive as the amount of weight loss is the participating level that we’ve seen in the office,” Bowser said. “It usually lasts six weeks.”

Even when the competition isn’t in place, Bowser sees his co-workers filter in and out of the gym regularly. The office does have sweets on occasion, but not every week. Instead, Bowser said that the holidays are normally the time cookies and cake hit the breakroom counters.

However, even during the “Biggest Loser offseason,” employees of Future POS have their own exercise regiments. Some of Bowser’s co-workers play pickup soccer games during their hour lunch break.

Recently, a group of employees started “Frisbee Tuesday” instead of “Taco Tuesday.”

“I think that all companies should put some sort of emphasis on the health and fitness of their employees,” Bowser said. “It just makes sense. It’s a great way to get more out of your employees and to get energized for the rest of the day. It’s not easy for other companies to do this. A lot of it has to do with what you have around you and the motivation of your employees to be healthy.”

Meanwhile, Stuhldreher said that there is a “huge” social component to food.

“If food is bringing fellowship, you don’t want to destroy that,” she said. “That’s a good thing, but do it differently. You want to make better choices. Food brings people together. But, when you eat all the junk, it’s empty calorie food. There’s no vitamins, protein, fiber. Your body feels good when it’s active and eats good.”

She also suggested hanging up 10-tip posters for eating healthy, beginning a companywide newsletter about healthy workplace options and limiting empty-calorie food.

Another suggestion was taking advantage of new, up-and-coming home delivery services like HelloFresh and Blue Apron as healthy options. She said that it’s popular with young and older workers, calling it “new and exciting.”

Stuhlderher said that workers will “be surprised at good healthy food tastes.”

“Good food should taste good,” Stuhldreher said. “It shouldn’t be a misery.”