X. EXHIBITS EXHIBIT Q - Player Food Service Recommendations for Player Food Service Planning A.  Player food should be prepared simply, with few sauces or spices. The following is a  list of recommended food groups: 1) Carbohydrates  (60% of total calorie intake) 2) Proteins  (15% of total calorie intake) 6) Each tournament may contact the ATP Sport Medicine Department for menu rec - ommendations and/or review. 5) Practice hours and match schedule will determine when meals and/or snacks are  served. Allow for during playing hours, and up until the last match has gone on  court.  4) Suggested lunch and dinner menus should include Carbohydrates (bread/pasta/ potatoes/rice) and at least two (2) protein selections (one [1] chicken and the  other fish, meat, turkey or tofu).  3) If morning practices and matches are played, breakfast items should also be  available (e.g., cold cereals, bagels and breads, yogurt, fruit).  2) In addition to daily meals, snacks should be provided throughout the day and eve - ning (e.g., fruits, breads and rolls, cheeses, yogurts, nuts, crackers and raisins,  etc.). 1) When providing meals, a variety of food choices are preferred on a daily basis. B.Daily Meal Planning d) Seasonings should be light; offer extra salt, pepper, garlic, etc. on the side. c) Low-fat cooking methods should be used (baked, broiled and roasted, with  limited butter and oils). b)  All sauces should be served on the side (in a warmer if necessary).  a) Broth-based soups, (e.g., minestrone, chicken noodle, vegetable). 3) Miscellaneous Chicken (white meat), turkey (white meat), fish (assorted variety), soft low-fat  cheeses, low fat cottage cheese, low fat yogurt, hard-boiled eggs, tofu, non- fat milk. Additional recommendations are soy milk and assorted nuts. a) Breads and Starches b) Fruits and Vegetables Assorted multi-grain breads and rolls, bagels, crackers, low-sugar cereals,  pasta (with all sauces on the side), baked (white and sweet) potatoes (with  selection of toppings) and rice (preferably brown or wild). 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 oil and vinegar-based  dressings on the side. 312 X. EXHIBITS EXHIBIT R - Player Medical Facility Guidelines ATP Medical Services  Treatment Room Requirements TREATMENT ROOM REQUIREMENTS  The tournament will provide a secure, private medical and physiotherapy treatment area. The area  should be easily accessible to the locker room and match courts. The physiotherapy treatment room  should have temperature controls and good ventilation along with a sink (preferably with a central tap  that can be turned off without hands).  or Room size  Draw size 32 = 50 square meters (approx. 540 square feet)  Draw size 48 = 60 square meters (approx. 645 square feet)  Draw size 56-64 = 70 square meters (approx. 750 square feet)  Draw size 96-128 = 100 square meters (approx. 1075 square feet)  The layout design of the training room should enable each treatment table to have a minimum area of 1  meter treatment area around at least three sides of all tables.  The treatment area is to be used by the ATP physiotherapists and a separate area for physician  examinations is to be provided.  If there are two training rooms being used on site, then both training rooms must have the above spacial  requirements and set up.  313