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Physical Education remains a contested concept across the world maintaining links in various ways and in varying degrees to education, sport and health. The close and historical links of these areas upon Physical Education have continued to influence both policy and practice and have impacted significantly upon areas such as inclusive pedagogy. This chapter firstly seeks to explain the unique landscape of Physical Education before considering specific issues of inclusion within Physical Education. A move towards inclusive pedagogies within Physical Education is then explained before lesson examples are offered for both the primary and secondary Physical Education practitioner.

The purpose of this paper is to establish the impact and effectiveness of the national PING! project implemented by a national governing body of sport (NGB) and key public sector partners in England. It establishes lessons learnt and areas to improve future programme development in this area of public sports management. In addition it is also evidencing a new approach to engaging with physical activity and sports development in local communities.

The research study is based on a user survey with 375 respondents and two qualitative ethnographic case studies in two of the eight cities that were involved in the programme. These case studies encompassed 30 individual or group interviews, informal observations and site visits across the two cities.

The research project has identified some of the key factors that lie behind the positive outcomes of the scheme, including a strong sense of participant community, diverse participant profiles, a hidden workplace impact and building an entry point for non-engaged sports participants to sport and physical activity. In addition, lessons have been learnt in terms of future programme management, design and development in this field of informal and recreational sports project. These include strengthening opportunities for sustainable continued participation, sharing information with other NGBs that are beginning to work in this style of delivery and building alternative pathways to the traditional club as an outlet' for novice participants.

The study is based in England and is limited to a one year research project. The qualitative case studies were also only conducted in two of the main partner cities.

Very few empirical studies have examined this growing trend towards informal table tennis programmes and facilities. Likewise the paper also offers a novel evaluation approach for NGBs to gain richer more insightful depth of research lessons. It is also part of the growing literature that is questioning the foundations of “traditional sports development” practice and its associated sphere of public sector activity.

The purpose of this paper is to review Olympic mascots in the electronic and traditional communications environments.

Olympic mascots from 2006 to 2012 are analyzed using a descriptive semiotic analysis technique.

Results found that none of the 2006-2012 mascots clearly represented the two most recognizable icons of the Olympic movement, the Olympic Rings and the Olympic Flame. The association of the London 2012 mascots with the Olympic Games are found to be limited.

This research sets the stage for a number of future studies to further assess the management issues, social benefits, and potential missteps regarding mascots at the Olympic Games and other mega-events.

The practitioner of today working for a mega-event like the Olympic Games needs to be aware of the potential benefits and inherent risks of developing and implementing a mascot.

This research is the first to look specifically at Olympic mascots in the electronic age and contrast their use to traditional communications.

This article discusses a practical means of combining library outreach efforts with user education techniques. The Office of Research Services and the Reference Department of Jackson Library, both of the University of North Carolina at Greensboro, collaborated to purchase information resources and to provide grants workshops. Through conversations, print and electronic resources were identified with an emphasis on eliminating duplication of effort and cost containment. Collaboration between the two separate academic units allowed the sharing of responsibilities for planning, advertising and conducting the workshop. This article exemplifies the importance of building on an established collaborative effort.

MANY who realise the implications of White's book on The Organisation Man have probably closed it with the self‐satisfied reflection that ‘it can't happen here.’ That is the anodyne we generally swallow to protect us from disagreeable fears.

Natural Fats.—It is important to bear in mind that there is an acute shortage of fats throughout the world. Most of the great sources of tropical fats, palm oil, copra and ground nut oil, are still producing much smaller quantities than before the war, partly because a lack of consumer goods makes the natives disinclined to collect raw material, partly because it takes a long time to rebuild a complicated industry and trade that was wrecked in many areas to a large extent by the upheaval of the war. Other sources of raw fats that were available to us before the war have dried up entirely, so far as we are concerned. India no longer exports edible oils. But, even if these sources of fat were as productive now as they were before the war there would still be a big world shortage, so great has become the demand for fats. As I see the problem, the only real solution, although it necessitates taking a very long‐range view, is rapidly to push ahead with the development of ambitious undertakings in the tropical belt of the world, similar in character to the ground‐nut scheme that our Government has had the courage and initiative to launch. The potential productivity of the vast tropical belt is prodigious, if the enormous tasks of dealing with disease, infestation, sanitation, fertilisation and land conservation can be successfully tackled, as I am confident the pioneer experimental attack in East Africa will demonstrate. Such developments will provide not only the fat so greatly needed for human use but enormous quantities of animal feeding stuffs with which to increase the production of bacon, meat, poultry, milk, butter and cheese. But, as I have remarked, this is a long‐range view. It will be asked whether there is any alternative likely to bring about an increase in. the supply of fats during the next two or three years. There is a possibility that there may be a steady, if slow, improvement. The supply of tropical fats will, I think, tend to get a little better as conditions in the producing areas gradually return to what they were before the war, and there is also the hope, perhaps a rather slender one, that food for livestock will not be as restricted in the next year or two as it has been. Production of whale oil is also on the up‐grade. So much, then, for the supply of ordinary natural fats, but, as we should consider every possible approach to the problem, passing reference should be made to other potential sources of supplies. There are two directions in which much exploration has been undertaken. In both the Germans were the pioneers.

In his recent speech at the Bakers' and Confectioners' Exhibition at the Royal Agricultural Half Mr. Noel Buxton, the Minister of Agriculture, referred to the regulations for the application of the National Mark to all‐English flour, which will shortly come into force. For some years past competitions held in connection with the Exhibition have shown beyond question that bread and confectionery of the finest quality can be made of the flour produced from English wheat. The excellence of the home‐grown article has, in fact, been proved to the satisfaction of the best judges; and the Ministry of Agriculture consider that bakers and consumers, as well as the farmers who produce it, will stand to benefit by its more general use. It is, therefore, in the interests of all three parties that they propose to extend to English wheat the system of grading and standardization which has already been applied with marked success to other articles of diet, such as eggs, tomatoes, apples and pears, and cucumbers. So far as the farmers are concerned, everything that helps them to carry on the fight with their foreign competitors is advantageous to the nation as a whole, because it encourages them to produce more food, to maintain, and possibly to increase, the arable area of the country, and—a factor of real importance in dealing with the problem of unemployment—to keep more workers on the land. The more of his produce the farmer is able to sell, and—within limits—the better the prices he can obtain for it, the better will these ends be served. It is not, of course, to be expected that the public will invariably buy British in preference to foreign goods, simply because they are British. On the other hand, if they can be assured that they are of better quality than the same class of goods imported from abroad, then—as has been shown by the improved trade in British eggs since poultry farmers have been able, if they wish, to take advantage of the National Mark scheme—they are ready not only to make a practice of buying home‐grown rather than foreign produce, but also to pay higher prices for it. There are therefore good grounds for the expectation that the demand for English wheat flour will be improved by the definition of national standards of quality and the marketing of supplies of standard qualities under distinctive marks. The scheme for the voluntary grading and marking of this flour was introduced on October 1. A Trade Committee has been appointed to consider applications for permission to use the mark—a silhouette map of England and Wales—and all the flour bearing this mark will be sold under three standard grades and guaranteed as to type, flavour, and keeping quality. The designations of the three grades are All‐English (Plain), All‐English (Self‐Raising), and All‐English (Yeoman). All three are defined as being sound, free from taint or objectionable flavour, of good keeping quality, and unbleached by artificial means. The first and third are further guaranteed to be free from all added chemical substances, though the second may contain such ingredients, or mixture of ingredients, as may be required (under certain definite regulations) to make the flour self‐raising. The scheme is open to millers and other packers of English wheat flour, and every registered packer must allow his premises and all equipment and records to be inspected at any reasonable time by any officer of the Ministry of Agriculture authorized for that purpose, besides complying with other regulations the general effect of which is to make it impossible for any flour bearing the National Mark to fall below the certified standard of its particular grade. Mr. Buxton was able to say that the scheme is already receiving excellent support from the millers, and all that is needed to give it the success which it deserves is that the public should co‐operate by letting the bakers know that graded all‐English flour is what they want and expect them to use. It is in their power to create a demand which will provide them with a pure food of the highest quality, and will at the same time do the British farmers a much‐needed good turn.