STANDARDS SECTION XVIII - TOURNAMENT STANDARDS OF PERFORMANCE 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 c.  Electrolyte Replacement Drinks  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). 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  314