Women’s Tennis Association tournament food service guidelines

By Susie Parker-Simmons, WTA Sport Dietetics Advisor

The Women’s Tennis Association (WTA) is the global leader in women’s professional sport with more than 2,500 players representing nearly 100 nations competing for a record $146 million in prize money. The 2018 WTA competitive season includes 54 tournaments and four Grand Slams performed in 30 countries.  The WTA Sport Science and Medicine Department includes full time physiotherapists from around the globe who work from the training room at each tournament. The department also has a medical advisory team who meet weekly and this consists of a sport dietitian, physician, orthopedic surgeon and sport psychologist. Other consultant specialists include a dermatologist and hydration specialist.

Photo by Renith R on Unsplash

Each year Tournaments Directors are provided with food service guidelines for professional tennis players. The tournaments are encouraged to provide the WTA with their draft menu ninety days prior to the Tournament. The food service guidelines include the following information and more:

Food service hours and presentation
  1. Tournament food service needs to be available to the players 1 hour prior to matches and 1 hour after the finish of play for the day.
  2. Food facts need to be provided for all prepared food items (serve size, calories, carbohydrates, protein, fat, sodium).
  3. Clearly labeled allergens for all prepared meals.
  4. Food labeling is to include date and time of prepared meals.
  5. A 7-day menu rotation is needed for all tournaments.
  6. A larger menu needs to be available at the start of the tournament, but it can gradually lessen as the draw size of the tournament decreases.
  7. As players do not eat at the same time, food should be replenished every 4 hours or less.
Food storage and preparation
  1. All food, beverages and sports products must comply with the WTA Anti-Doping program.
  2. Food safety is of optimal importance. All food and fluids must be stored and maintained at the correct temperature and comply with the local health regulations.
  3. Low fat cooking methods should be adopted.
  4. An international cuisine should be available to the players including condiments.
  5. The menu should include seasonal food sources, and local products.
  6. An attendant should be available to answer any questions players may have.
  7. Healthy and sport specific snacks should be offered and individually packaged.
Daily menu planning
  1. International menu guidelines and menu examples are provided to the Tournament to provide direction to the caterers (see box below for example).
  2. Performance snacks should be available including a sports bar e.g. PowerBar
  3. Beverage recommendations are to include hot and cold items. Bottled water, sport drink, and a recovery drink such as chocolate milk are compulsory and need to be reviewed by the WTA Sport Dietitian Advisor. Tournaments played in hot climates are recommended to have a slushy machine made with sport drink.
e.g. Lunch and Dinner:

  • 3+ carbohydrate food options to be present – 1 rice, 1 potato and 1 wheat e.g. pasta
  • 3+ protein sources to be provided – 1 red meat, 1 poultry or fish and 1 vegetarian
  • Salad bar
  • Desserts – low fat and high in carbohydrates e.g fresh fruit, fruit crumble, yogurt etc.

Each tournament’s menu is evaluated on both their draft menu and the food service provided at the tournament. The results of this pre-tournament review are provided back to the event’s director to assist optimize the menu design. Often draft 2 of the menu is sent to the WTA for review and/or discussions occur via phone. During the tournament the food service is evaluated by the WTA Sport Science staff and players and this data is stored for next year. The food service evaluation includes:

  • Variety in the menu
  • International menu
  • 7-Day menu cycle
  • Sports specific menu
  • 3+ carbohydrates per meal
  • 3+ proteins per meal
  • Vegetables and fruit options
  • Beverage options – hot, cold, sport specific
  • Allergens especially gluten free and lactose free options
  • Vegetarian menu provided
  • Snack options and
  • Desserts options

Author

Susie Parker-Simmons

WTA Sport Dietetics Advisor
Past president of PINES