fat, or skim) and chocolate soy milk, and a selection of coffees, teas, hot chocolate, and soft drinks (decaffeinated, preferred) should also be available in the player restaurant and Players’ Lounge. 

iv. If morning practices and matches are played, breakfast items also should be available (e.g., cold cereals, bagels, breads, yogurt, and fruit). 

v. Suggested lunch and dinner menus should include the following selections: 

(a) Three (3) carbohydrate selections (one (1) rice option, one (1) potato option, and one (1) pasta option); and 

(b) Three (3) protein selections (one (1) red meat option, one (1) white meat option, and one (1) meatless option). (See sub-Sections 10.e.i and ii - Recommended Food Groups – Carbohydrates and Proteins below) 

vi. Practice hours and match schedule will determine when meals and/ or snacks are served. Allow for one (1) hour before the start of the first scheduled match and up to one (1) hour after the start of the last match. Limited meal times, outside of this schedule require the pre- approval of the Supervisor, and, in such instances, the Tournament must arrange for alternate on-site player and staff meals until the player restaurant reopens. 

e. Recommended Food Groups 

The following is a list of recommended food groups: 

i. Carbohydrates (60% of total calorie intake) 

(a) Breads and Cereals 

Assorted wheat breads, rolls, and gluten free bread; oatmeal or porridge; bagels; crackers; low-sugar cereals; muesli; pasta and gluten free pasta; baked (white and sweet) potatoes; barley, quinoa, couscous, and rice. 

(b) Fruits and Vegetables 

Assorted fresh fruit salad; dried fruits; whole fresh fruits; and fresh-cut raw vegetables. Salad bar: tomatoes; potatoes; lettuce (variety); cucumbers; sprouts; mushrooms; carrots; peas; beans; etc. with a variety of dressings on the side. 

