STANDARDS SECTION XVIII - TOURNAMENT STANDARDS OF PERFORMANCE 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 i.  Carbohydrates (60% of total calorie intake) (a)  Breads and Cereals The following is a list of recommended food groups: 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. 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. (b)  Fruits and Vegetables 315