The Fish Pot is Michael Winner’s Favourite Barbados Restaurant 2007

Every year Michael Winner spends his Christmas holiday in Barbados, staying at the world renowned Sandy Lane Hotel. It is arguably one of the most exclusive places in the world to see and be seen at that festive time of year, with room rates approaching $3,000 per night with a 14 night minimum stay required. Food and drink not included. Release the hounds!

And as he does every year upon his return to London, Michael Winner publishes a Barbados Restaurant Review in the Sunday Times “Winners Dinners” column. Restaurant managers and owners are known to go into DEFCOM 3, high alert when “Winner, Sandy Lane, 444-2000” appears in their reservations book. His ascerbic (some claim cruel) wit and take no prisoners style of restaurant reviewing has both fans and detractors agreeing on one thing: you either love him or hate him.

Michael Winner has made more than 30 films in his career as a director. His best known film was probably DEATH WISH, starring Charles Bronson. But his weekly Winner’s Dinners column for The Sunday Times is how he is best known to foodie’s in the UK and USA. He visits the world’s top restaurants and then delivers a tell all recap of what went wrong, right or both.

In his recently published Barbados Review on February 10th, Michael Winner mentioned how the food at Sandy Lane had dipped last Christmas season. However, he still ate 35 lunches and dinners there, only going out seven times. One of the restaurants he visited was The Fishpot – a restaurant he had never visited in the 25 years of coming to Barbados. The Fishpot Restaurant, with its 21 room hotel across the street, is owned by Andrew and Patricia Warden. Winner declared The Fish Pot to be “absolutely terriffic…”

Mr Winner was not so kind to The Cliff, calling it “that so-called great Barbados dump.” Twisting the knife, he went on to say it was “the most overbooked, second-rate place in the world.” Ouch. We do not share Mr Winner’s vitriol having dined there recently ourselves with friends. A bit stuffy perhaps, but we were in our own little world and tuned out the little annoyances such as having the water glasses refilled mid sip—less is more, please. We will agree with his comment about the bored indifference cum affected attitude of the twenty something front desk staff but we found it all vaguely amusing in a WHO IS THE EMPLOYEE AND WHO IS THE CUSTOMER sort of way. All in all, more good than bad.

Another restaurant to feel the wrath of his indigestion was Daphne’s, sister restaurant to Daphne’s in London. Mr Winner said Daphne’s “occasionally has reasonable food but the service is so slow everyone complains in high volume.” We, too, have found the service to be spotty, but GM Marco Pavone works very hard to overcome the island time mentality of some wait staff that is the Achille’s heel for most Barbados restaurants. Daphne’s consistently delivers quality and innovative Italianbbean cuisine and you simply can’t beat the view.

But No. 1 on Mr Winner’s Barbados Hit List was The Fishpot. “You turn left out of Sandy Lane and drive 25 minutes, passing endless hoardings hiding upcoming apartment blocks and foreboding signs on wasteland reading, Prime residential site for sale. Eventually you come to old Barbados. There are little wooden houses, market stalls by the beach, cane fields and an aura of better times.” That is a Bajan version of MAPQUEST. “At the Fishpot you sit right by the sea, in an old 17th-century fort. It’s tranquil. It’s beautiful. It’s what Caribbean life should be.”

Michael Winner first went for lunch with Richard Hanlon, who he says is his “favourite interior designer”, and was so impressed he returned for dinner with music mogul Lucian Grainge and his wife.

“For lunch the Fishpot had fresh local lobsters, which is more than Sandy Lane could offer at the time. They presented lobsters from Belize which must have been on ice so long all their spirit and structure had departed.”

There is another Restaurant Review coming out shortly and we understand he talks about another of our favourite restaurants, the Lone Star. Winner has long been a fan of Lone Star but you just never know if an ill WINNER will be blowing. We await your words, kind Sir, with bated breath.

Painting an Ice Cream Truck: The Do’s and the Don’ts

Q: Why is owning an ice cream truck vending company like owning a modeling agency?

A: Because looks count for A LOT.

There is nothing that is going to lose you more customers in less time than a truck which has a paint job which makes it look sketchy, trashy or just plain boring. So I’ve created a list of 5 do’s and 5 don’ts you should be aware of when making the crucial decision about how to paint your truck:

DO’S:

  1. DO use bright colors which make your truck standout – after all you want to be noticed!
  2. DO use your writing and text which will advertise you by drawing the eye and which is appealing to both children and adults.
  3. DO keep your design simple – don’t bombard your customers with distracting colors and images.
  4. DO go for a retro design. For many people, ice cream trucks conjure up treasured memories from their youth so you can never be too old-fashioned!
  5. DO you know your customer! Certain designs will work better in different locations and with people from different backgrounds and income brackets. An ice cream truck selling along Venice Beach is going to have a very different look and feel than a truck selling in downtown Manhattan!

DON’T:

  1. DON’T use brown, grey or other colors which make you appear to blend into the background or worse, appear boring.
  2. DON’T overdo it with decals and decorations. Doing too much visually can be almost as bad as doing too little.
  3. DON’T use color schemes which may be associated with drugs or other illegal activity. Some ice cream vendors have given the industry a bad name by dealing more than ice cream from their trucks!
  4. DON’T place decals and other signage too high or too low. Make sure that all writing can be seen by both children and adults.
  5. DON”T spoil your amazing design by forgetting that a window may have to go in the middle of it! Make sure that you take into account the practicalities of your vehicle and make a sketch before you start painting.

At the end of the day the design of your ice cream truck will be a major component in how people view your business. When in doubt keep it simple, it is better to have a well executed simple design then trying to get fancying and having an amateur paint job. The easiest things to do are also the most effective, add some color to your bumpers, wheels, mirrors, and your rooftop speaker. Customers will notice the little things like uneven paint, uncentered decals and lettering or crooked lines so make sure everything is done right, especially on the side of your truck that has the serving window.

And remember, just because you painted your truck doesn’t mean you can neglect it; make sure you spray it down with water every few days and whenever it rains, because the dirt the accumulates on your roof will bleed down onto the sides of your truck.

Fast Food Market Forecast – The Subway Example of Strategic Product Positioning

The United States fast food market has seen a healthy rise in growth within the last three years which forecasts can be sustained. The fast food market is forecast to maintain its current growth expectations, with an anticipated Compound Annual Growth Rate (CAGR) of 2.3% for the five-year period 2005-2010. This is expected to drive the market to a value of $57.6 billion by the end of 2010. Drivers of growth include increasing numbers of Americans in the workplace, which reduces the amount of time spent on preparing meals at home. In 2010, the United States fast food market is forecast to have a value of $57.6 billion, an increase of 12.1% since 2005.

Forecast Volume

In 2010, the United States fast food market is forecast to have a volume of 37 billion transactions (Figure 1). This represents an increase of 5.3% since 2005. The CAGR of the market volume in the period 2005-2010 is predicted to be 1%.

Success Factors

Success factors for fast food franchisees will include products and marketing targeted to healthier menu selections, brand consistency, low start-up costs, franchisee support, and consumer convenience. Subway ® represents a poignant example of a fast food franchisee ready for success in the future fast food market. Their strategies transcend the fast food market and apply to many other markets and products.

SWOT Analysis

Subway sandwich shops are well positioned to leverage their strengths and address reasonable threats, weaknesses, and opportunities. The table below highlights these Strengths, Weaknesses, Opportunities, and Threats.

Strengths

  • Size and number stores and channels
  • Menu reflects demand for fresh, healthy and fast.
  • Use of non-traditional channels.
  • Partnering with the American Heart Association.
  • Worldwide brand recognition.
  • Customizable menu offerings.
  • Low franchisee start up costs.
  • Franchisee training is structured, brief and designed to assure rapid start-up and success.

Weaknesses

  • Décor is outdated.
  • Some franchisees are unhappy.
  • Service delivery is inconsistent from store to store.
  • Employee turnover is high.
  • No control over franchise saturation in given market areas.

Opportunities

  • Continue to Grow Global Business.
  • Update décor to encourage more dine-in business.
  • Improve Customer Service Model.
  • Continue to expand channel opportunities to include event wagons.
  • Improve franchisee relations.
  • Experiment with drive-through business.
  • Expand packaged dessert offerings.
  • Continue to revise and refresh menu offerings.
  • Develop more partnerships with movie producers and toy manufacturers to promote new movie releases through children’s menu packaging and co-branding opportunities.

Threats

  • Franchisee unrest or litigation.
  • Food contamination (spinach).
  • Competition.
  • Interest Costs.
  • Economic downturn.
  • Sabotage.
  • Law Suits.

Competitive Analysis

Subway is not without competitive pressures. Chief competitors include Yum! Brands, McDonalds, Wendy’s, and Jack in the Box. Yum! Brands are the world’s largest, with 33,000 restaurants in over 100 countries. Four of the company’s highly recognizable brands, KFC, Pizza Hut, Long John Silver’s and Taco Bell, are global leaders of the Mexican, chicken, pizza, quick-service seafood categories. Yum! has a workforce of 272,000 employees and is headquartered in Louisville, Kentucky.

McDonald’s Corporation (McDonald’s) is the world’s largest foodservice retailing chain with 31,000 fast-food restaurants in 119 countries. The company also operates restaurants under the brand names ‘The Boston Market’ and ‘Chipotle Mexican Grill’. McDonalds operates largely in the US and the UK and is headquartered in Oak Brook, Illinois employing 447,000 people.

Wendy’s International (Wendy’s) operates three chains of fast food restaurants: Wendy’s (the third largest burger chain in the world), Tim Horton’s, and Baja Fresh. Wendy’s operates over 9700 restaurants in 20 countries, has been included in Fortune magazine’s list of top 500 US companies, is headquartered in Dublin, Ohio, and employs about 57,000 people.

Jack in the Box owns, operates, and franchises Jack in the Box quick-service hamburger restaurants and Qdoba Mexican Grill fast-casual restaurants and is headquartered in San Diego, California.

Target Markets

The increase in sales of the sandwiches has been a result of decreases in consumer interest in hamburgers and fries and increases in demand for healthier options. Sales of sandwiches are growing 15 percent annually, outpacing the 3 percent sales growth rate for burgers and steaks.

Current Marketing Program

A new breed of restaurant is making big gains against the market-saturated hamburger establishments. Termed “fast-casual,” these restaurants are dominated by Mexican chains, and sandwich restaurants offering fresh-baked breads and specialty sandwiches.

Responding to evolving consumer expectations for health, fresh, custom-made sandwiches; Subway’s marketing program addresses these expectations through a number of approaches. The most notable were the television commercials featuring Jared. These commercials emphasize the healthy aspects of a Subway sandwich by highlighting the 245 pounds Jared lost by eating a Subway sandwich diet. Subway also markets through a national sponsorship in events such as American Heart Association Heart Walks and local events such as triathlons, and children’s sports teams.

The Subway example represents marketing and product strategies that are classic examples of focusing on market demand, consumer trends, product leveraging, and innovation. The marketing strategies of creating clear brand recognition, brand and product association, and market demands, have strategically positioned Subway to advance market share into the near future. These marketing strategies are also repeatable fundamental marketing strategies transcending the fast food market. Does your marketing strategy bind brand recognition to products that support your market’s future direction?

Food Allergy – The Body’s Cry For Help

If you often feel bloated, tired, or not so good after a meal; if you gave frequent have stomach pains, cramps, or bowel problems; if you have strong food cravings or food dislikes; if you experience a collection of symptoms that you just cannot explain, or sometimes become more anxious, irritable, or depressed f you may be suffering from food allergy.

Allergy has reached epidemic, proportions, and it has been estimated that at this rate, half of Europe will have allergies in a few years. Food allergies are of particular concern, as they are now being recognized as a factor in many health problems and diseases, especially in children.

Many scientists and health practitioners believe that a poor diet and the sheer quantity of toxins that are now present in our food are major factors in this unprecedented rise in the number and severity of allergies over the last decades.

When Food Harms Instead of Helping

Much of our food is over-processes and treated with toxins all the way from production to sale. Instead of being a major source of true health and resilience, therefore, the food we eat can actually undermine our body’s ability to deal effectively with daily stresses, and to clear out the toxins that assault us from all sides. No wonder that more and more of our bodies are reacting with food allergies.

Food allergies not only harm our bodies (and our minds), they also prevent us from deriving the full nutritional benefits from the healthful foods we do eat. By causing damage to our digestive systems, they can prevent complete breakdown of foods into essential nutrients, and interfere with the body’s ability to properly absorb what nutrients are available. This can lead to nutrient deficiencies and malnutrition, even though you might be eating lots of good food.

Another problem is that food allergies can restrict your ability to eat the foods you need. A diverse diet offers maximum assurance that you are getting the nutrients you need, but if you live in fear of a reaction, you might find yourself limiting your diet more than you need to. For instance, a person with an allergy to swiss chard or silverbeet might eliminate all greens from their diet, when really, they might only be reacting to a particular chemical found in plants of the ‘beet’ genus. By eliminating all greens, this person is losing many health-giving properties of greens, which are outstanding sources of chlorophyll, calcium and magnesium.

Allergenic foods

An allergenic or reactive food is one that causes an allergic reaction, such as hives, wheezing, stomach cramps or stuffy nose. The foods that tend to be most highly allergenic (especially to children) are: milk wheat corn sugar soy nuts eggs.

Other highly reactive foods are: oats, yeasts, chocolate, seafood, beef and citrus.

However, you can develop an intolerance, sensitivity or allergy to any food. The degree of sensitivity to a food depends on your tolerance ‘threshold’ for that food. You might be able to eat small amounts of a food, but react to larger amounts. Or some foods may be eaten without reaction once in a while, but not more frequently.

In fact, you may not be reacting to the specific food, but to one of more of the components of that food. It might surprise you to learn that the most common problematic substances are the vitamins and minerals in foods. They can cause us to have allergic reactions to many foods we eat on a daily basis. Other major causes of food allergy are food additives, sulphur, pesticides, biotechnology and genetic engineering.

Symptoms of Food Allergy

There are many warning signs that indicate that you might have a food allergy: dark circles under the eyes, frequent sniffing or throat-clearing, irritability, moodiness, hyperactivity, or frequent fatigue. Other signs may include headaches, stomach aches, bowel problems, muscle pain, coughing or wheezing, and frequent digestive or respiratory problems. Symptoms vary from person to person. Common signs of food allergy include the following:

Digestive problems – Reactions to food allergens can damage to walls lining the digestive tract, and also disrupt the balance of hormones and chemicals needed for proper digestion and elimination. This can lead to problems such as Leaky Gut syndrome, where the walls of the small intestine leak partially-digested food into the blood stream. This can lead to bloating, stomach cramps and inflammation, Irritable Bowel Syndrome, autoimmune and immune deficiency diseases, and many other problems.

Blocked airways – Food allergens are responsible for excess mucus in many allergic people, leading to chronic blocked noses, and mucuosy throats – as well as ear infections. Babies have very small upper airways and it takes very little to block them. When the allergens are removed from the diet, the mucus dries up.

Middle Ear infections – Over 70% of children suffer from middle ear infection at some time or other, and it believed by many researchers to arise from food allergies, particularly to milk and wheat. One study reported that 78% of the children with otitis showed allergies milk, wheat, egg white, peanuts, and soy, and when these foods were eliminated from their diet, 86% experienced significant improvement.

Psychological or emotional problems – Food allergies have been clearly linked to a range of psychological and behavior disorders such as autism and hyperactivity in children, anxiety, depression, inability to concentrate, mood swings, and ‘fogginess’.

Food addictions – If you are addicted to a food, you are probably allergic to it. This is because allergic reactions in the body trigger the release of certain chemicals, among them, opioids, which make you feel good. If you feel happier when you eat that food, you can develop a craving for it.

Types of Food Allergies

If you are allergic to a food, you can experience either an immediate or a delayed reaction to food. The immediate reaction pattern is referred to as Type l food allergy. Immediately or within a short time after eating the food, you show clear and often dramatic symptoms. If you are allergic to fungus, you might develop abdominal cramps within an hour of eating a ragout containing mushrooms. A child with a type 1 reaction to kiwi fruit might experience severe itching in the mouth or vomiting within 15 minutes of eating a kiwi fruit.

The most dangerous Type l reaction is called anaphylaxis – a severe reaction that can be fatal within minutes. If you or your child experiences light-headedness), swollen tongue or throat, difficulty breathing, fainting or facial swelling immediately after eating food, seek immediate emergency care.

Type l food allergies are easy to diagnose. They respond to allergy skin tests, and show up on blood tests because they result in an excess of IgE antibodies. For many doctors, this is the only kind of real food allergy. Recent estimates show that that Type l food allergies occur in between 3-5 % (sometimes to 8%) of children, and in 1-2 % of adults.

Type ll food allergy does not involve IgE antibodies. Instead, IgA, IgG and IgM antibodies may be produced. This reaction pattern is associated with the release of inflammatory substances by the immune system. Many food allergies are of this type, therefore, they are not detected by standard allergy tests, which usually only test for the IgE antibodies.

Some reactive patterns are ‘hidden’. Delayed patterns of food allergy (referred to as Type lll food allergy) often go unrecognized because the symptoms are not usually obvious, and may occur days after the food is eaten. Also, since they do not involve the production of excess IgE antibodies, delayed allergy reactions to not show up on skin tests or IgE antibody tests. Rather, they tend to show up as clusters of physical, behavioral and learning problems affecting several body systems at once.

You may experience Type lll allergy as a combination of recurring or persistent symptoms such as breathlessness, frequent clearing of throat, episodes of hyperactivity and emotional hypersensitivity, chronic stuffy nose, and frequent flu-like symptoms. Another person may experience recurring headaches, frequent itching of the eyes, abdominal pains, fatigue, bouts of depression, sleep problems, and swelling of the lymph nodes. These delayed reaction patterns of food allergy are difficult to diagnose. Yet according to many health practitioners, they account for the majority of food allergies, especially in children.

In fact, food allergies are so common – and still so frequently undiagnosed – that you should take any undefined pattern of illness that involves different symptoms and different body symptoms as a sign of food allergy until proven otherwise.

Treatment

It used to be accepted that children outgrew food allergies, and adults sometime report the same, but we now that allergies just evolve and change over time. For instance, allergies to milk or eggs can evolve into respiratory or other allergies, or as various health problems. For true healing to occur, the underlying allergies must be addressed.

The most common treatment for food allergies is avoidance. This will relieved the symptoms and prevent further damage; however, it can mean a lifetime of restrictive diets.

There is some evidence that eating organic foods can decrease the incidence or severity of allergic reactions to food, and may even help protect against allergic reactions. Organic foods provide more of the quality nutrients needed to build up the immune system, which is always weak in those with allergies. Certainly, a diet high in organic foods decreases the chances of developing allergies to food additives and pesticides, and can reduce the incidence of allergies.

However, if you already have food allergies, the damage they have already caused still needs to be corrected.

The best solution to food allergies is desensitization. There are different treatment options available, some of them immunizing the body to allergens with extracts taken under the tongue or injections. Acupuncture has also been shown effective in treating some allergies. The problem is that these therapies may not address the underlying health issues, such as nutrient deficiencies, toxin overload or stress, that caused food allergies in the first place.

For a real solution to food allergies, choose a program that involves detoxification to clear the body of toxins that contribute to allergies, corrects other underlying health problems, and desensitizes you to the allergens that are affecting you.

Once the food allergies are under control or eliminated, it is important that you obtain solid nutritional advice to help you maintain and build the health of your immune system. If you don’t eat enough of the right foods, or eat too much of the wrong foods, you are at risk of developing new allergies or other problems. A good diet is still your best protection.

Advantages to Computers in the Food & Beverage Industry

Computers have revolutionized the food and beverage industry as they have nearly every other industry. Computers have had positive, measurable effects on the front end and back end of hospitality operations. Computers systems have improved employee performance, and food and beverage quality and consistency. Within the food and beverage industry there is no longer a question of should technology be used, but rather a question of which technology to use? In the food and beverage business, computers are here to stay.

In the hospitality industry, customer service is an absolute critical factor for success. Computers are helping in this area in several ways. In many restaurants, the wait staff can process various forms of payment at guest tables, which allows guest to leave directly from their table without the need to stop at a centralized checkout station. This has removed long unsightly lines, which annoy customers, and disrupt the flow of traffic in food and beverage businesses. This service is made possible by either small hand held computers which handle credit card transactions using wireless technology, or via remote point of sale systems that interact with a central computer system. This improves the customers dining experience, which should be the goal of any food service business.

A key management concern of any food and beverage business is the profit margin. In this vital area of business, computers have also proven to be an indispensable tool. Computer systems help manage the entire food service process from ordering the ingredients needed to produce menu items, to forecasting the amount of items to prepare for each dining period based on historical patterns. This helps to reduce wasted food, which is very expensive and comes out of the businesses profit. It also helps in preparing menu items before hand, which reduces customer wait time. Computer can also forecast with high accuracy rates the volume of business to be expected which allows managers to properly staff their business. This is vital because having too much staff on hand can consume unnecessary amounts of payroll, and not having enough staff on hand will cause customer service problems.

Computers are also being used in very innovative ways by some food and beverage businesses. For instance, Darden Restaurants that owns and operates the Red lobster and Olive Garden chains uses computers to help choose new building sites. This computer system uses a software program called the Darden Site Analyzer. The software gathers critical information needed to select a site, such as demographics, distance to other restaurants and customer information specific to the Darden business model. The program then analyzes the site and provides a series of reports to help Darden make the final decision. Darden plans to improve the software so that it can evaluate things such as whether a new Darden restaurant will negatively effect other Darden restaurants in the same area.

Computer systems have become a vital part of all aspects of the food and beverage industry, they help with purchasing decisions, inventory control, employee scheduling and training, and customer acquisition and retention. A leading indicator of this growing trend is the fact that many hospitality training programs now include computer and technology courses in the curriculum.

Each year innovators are creating more unique ways that technology can be used to enhance the overall commercial dining experience. Computers make out of home dining a more enjoyable experience for the consumer and a more profitable manageable experience for business managers and owners.

(c) 2006, Marcus Barber

Allowing Students to Choose Physical Education Activities: The New And Advantageous Way To Teach

Imagine, it’s 11 AM and you are in high school. You just finished your second class of the day and you are heading towards the gymnasium. During this three minute walk towards the gymnasium you stop and talk to your friends, say hi to an old teacher, and try and come up with a good excuse to get out of playing softball today. You hate softball and are even more upset because you are forced to play this game by your teacher. You arrive to class with a poor excuse and are forced to change for class. You go into the locker room, change for class, and walk into the gym dismayed at the fact that yet another day in physical education is spent doing something you don’t enjoy.

This is a thought running through many average teenager’s minds on an every day basis. Many students do not like what they are learning in physical education and refuse to participate in something they have no interest in. Many teachers are content with allowing students to sit out or just stand around during class and let it affect their grade. Is this doing any good? Is the job of a teacher really getting done? Absolutely not, the job of a teacher, specifically a Physical education teacher, is to teach students different healthy and active things they can do as a part of their lifetime fitness. Of course they are their to get their “required fitness time” in, but are they really doing anything about their fitness as they sit and watch half the class play a game they do not like? Are teachers helping fight the growing obesity rates by allowing students to not participate and let their grade suffer?

The solution to fighting the plague of students sitting out of physical education is adopting the style of Elective Physical Education. Elective Physical Education is exactly what it sounds like it is, Elective. The students get to choose which activity they want to participate in for that specific unit. The teachers get together and lay out a certain amount of different activities that the students can choose from to participate in during that time period. Then on the first day of each unit, the activities are all explained and the students choose which activity they will participate in. Now instead of students feeling forced into participating in something they do not enjoy, they have a choice of what they want to do, and what they will actively participate in.

There is a concern about how to make sure a broad variety of activities are covered by each student and to make sure they get proper exposure to different skills, athletic events, and fitness techniques. Each unit should have a specific theme such as team sports, individual sports, lifetime fitness, cardiovascular fitness, leisure activities and much more. By laying out multiple choices within each unit allows for teachers to maximize time on task. Students will be more involved in the lesson, and teachers will spend less time trying to get everyone involved.

A major emphasis should be put on allowing the student to find something he or she likes and getting them involved. This is especially important when talking about lifetime fitness activities because this is where our teaching is going to affect the student the most. If every student can attend a class that they enjoy participating in and gain a new found love for a lifetime fitness activity, then as Physical Education teachers we have done our job in helping to keep our population healthy and active.

Social figure heads, such as First Lady Michelle Obama, have taken it into their own hands to help fight obesity in the United States. The first lady conducted a fitness day in which hundreds of students joined her in participating in a physical activity to help fight obesity. It is in using Elective Physical education that this can really make an impact on fighting obesity. We want every student to learn about how to stay healthy and how activity can help burn calories and keep them in a healthy physical shape. For one specific unit each activity can focus on checking one’s heart rate, calculating calories burned per class, and measuring other health factors that are important to our physical fitness. Many students think that the only way to burn calories is to walk or run around the block. They need to be shown that while playing tennis they burn so many calories, or while they participate in expressive dance their heart rate reaches eighty percent of their maximum heart rate. Showing students that while participating in a variety of activities can be beneficial to their health is very important. Allowing the students to choose the activity is even more important because they will then have an interest in this subject area and will hopefully continue to participate int his activity outside of the gymnasium at their high school.

Now imagine its 3 PM, you are getting into your moms car on the way home from school and she asks you how your day was. You tell her about the A you got back on your math test, and the project you have due in history, then you tell her about how much fun you had in physical education. You tell her it is because you got to choose the activity you are going to do for the whole week and in doing that you learned how beneficial this activity is to your health. You tell her how you can’t wait to walk to class tomorrow at 11 AM and go right back to were you left off today.