The Goderich Signal-Star, 1980-04-16, Page 801t V t' : 1;:4
PAGE 6 MAY GIALY MOTOCROSS '00
otOc.ross.
It all began in Europe, then known as
Scrambles. Since the Olden Golden Days,
Motocross Racing has -developed into a
very fast, and demanding sport. The corrin
petrto.rs require a great deaj. of ability and
preciseness in controlling their machine at
these speeds over the variety' of track con-
ditions he faces on one course alone.
Competitors -"are classified as
Schoolboys, Juniors, Seniors, Experts or
Oldtimers.They are rated annually by their
experience, speed, consistehcy and of
course results. Schoolboys must be 15 or
under and. Oldtimers must be 30 or over.
,Machine, sizes are 100 cc, 125 cc, 250 cc ad
500 cc (open). Occasionally there is a
sidecar class.
A Motocross event usually is run with two
heats per class called motos. Each moto is
15-25 minutes plus two laps depending a
rider classification. Winners are deter-
mined on a points system. of 15 (lst), 12
(2nd), 10 (3rd), t3, 6, 5, 4, 3, 2 and 1 for
10th spot per moto. High point holder after
both motos is the winner. A tie is broken by
the riders finishing highest in the second
meth. A tie in series events i roken by the
rider finishing ahead of tfiee other most
often.
For at the race recognition of rider
classification, different colour number
plates are used. Experts have black
numbers on a white plate. Seniors , black
on yellow, Juniors red on white, and
Schoolboys black on white:
Below are the colours of flags and their
meanings used at a typical Motocross
event.
White - start
Checker - finish
Green - course clear
Block - report to referee
Yellow - danger
Yellow (waving) - extreme danger, prepare
to stop
Red - stop- .
Red cross on white - call ambulance
White - ambulance on track
Blue/white diagonal - last lap
Blue/green/crossed - h'alfway
Red, black diagonal - allow rider (s) to
pass
!ghat Ow; ,111174110-
The gor ands. of moaern day Motoor-ofs
racing have drastically altered the cam,'
petitor versus machine ratio, Qnly 1,0 years,
ago the machine was always thought to bKi!
the most invariant with the competitor see
cond. Today, with the increase -of speed',
and competition, the .physical,' mental and;
dietary condition of the racer outweigh the
machine, at about an 80/20 ratio. The
physical requirements of motocross rate..
only second to professional soccer of .all
sports in. the world.
Mental health and positive attitudeswill
improve in proportion to your physical well.
being, which depends largely on your diet.
Your weekly schedule of training and
diet for motocross should be set up similar
to the following example. Mondays ex-
haustive exercises at least 45 minutes, using
the same muscle groups as racing requires.
Tuesdays & Wednesdays exclusive diet of
fat & protein, absolutely no•carbohydrptes,
riding practice .and/or more exercise.
Thursdays/Fridays/Saturdays: . high car-
bohydrate 'diet & 'Moderate protein, only
stretching exercises, nothing exhaustive.
Filling yourself the night before a race
with protein pills, chocolate and exercise
will do you .no good at all if you don't
follow a schedule all week. It takes time to
build up your body, to allow it to store suf-
ficient energy for a race meet.
Heart Beat Races: Motocross Motocross
Resting bicycling practice competition
80 beats 130 beats 160 beats 180 beats per min
During competition, your emotional com-
ponent is triggered, due to the competition
and high risk qualities involved, which is''
why the heart beat rate is higher than in,
practice.
If you, for some reason can not follow a
regular program of training, then you
should at least go jogging- and do some
isometric exercises. Riding your motorcycle
is very good training as well, because that,
exercises the. specific muscle groups used
during co'rhpetiton.
.Following a program of exercise and
diet, -refraining from cigarettes and
alcohol, will definitely improve your
chances of stepping into the winners circle.
The rest. (in the wrist), is ups to you.
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BOWLING LANES AND DINER
Introducing our summer hours for our Eat in and
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e cold soft and
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Take -Out 236® 4923
Also week -days we have a home -cooked meal
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We cater to small groups - Inquire
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ti
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DOUG SMITH 524-7177
SALESMAN
BRIAN PREST 228-6729__
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451-1950