a. Food Storage, Service, and Preparation 

i. All food and beverages must be stored properly and maintained at an appropriate temperature which complies with local health regulations. 

ii. Non-packaged catered food must be regularly rotated to assure freshness. 

iii. Low-fat cooking methods should be used (baked, broiled, roasted, with no added butter or oil). 

iv. Seasonings should be light; offer extra salt, pepper, garlic, etc. on the side. 

b. Supplements 

No nutritional or dietary supplements may be provided to players in any form (e.g. food, drink, tablets, powder), including common products such as vitamins, minerals, amino acids, medicinal herbs, hemp and poppy seeds or similar substances. 

Drinks and bars which present a high risk under the Tennis Anti-Doping Programme must be subject to a suitable quality assurance program (e.g., Informed Sport; NSF Certified for Sport, HASTA). 

c. Electrolyte Replacement Drinks 

Bottled, non-carbonated water and WTA-approved carbohydrate- electrolyte replacement drinks in individual-use sealed containers must be provided at all times in the player restaurant, Locker Room, private, medical treatment area, Players’ Lounge, and on the practice and match courts. 

d. Daily Meal Planning 

i. When providing meals, a variety of quality, international cuisine and seasonal food choices are preferred on a daily basis. 

ii. In addition to daily meals, snacks (e.g., fruits, breads, pretzels, low-fat snack bars, cheeses, yogurts, crackers, nuts, and dried fruit) should be provided throughout the day and evening in the player restaurant and Players’ Lounge. 

iii. Mineral water, a variety of 100% fruit juices, chocolate milk (1%, low 

