Ski+Jumping

Important Ski Jumping Terms
Ø **Airfoil Position **- a position that a ski jumper wants to get into after leaving the ski jump. The skis are kept as motionless as possible and the skier’s arms are down by their side. The skier leans forward where their torso is also touching their skis. This position is to lower the wind resistance. Ø **Egg Position **- this position is also used for wind resistance. An egg position is when the skier crouches down with their legs bent the knees and waist is bent too. Their head is lowered and their arms close to the body. After take-off, the skier comes out of this position. Ø **K Point **- the maximum point where the skier can land safely. The K Point determines the amount of distance points a skier is awarded for a jump. If the skier jumps into the K Point, the skier is awarded 60 points. Each meter the ski jumper jumps under or over the K Point, their points decrease or increase by 2 points. Ø **Norm Point **- marks the top of the finish line Ø **P Point **- long, blue line that marks out the Norm Point Ø **Telemark **- a landing technique. The skis are together, they should not be more than a ski width apart, and usually the outside leg is in front of the inside leg with the skiers outside boot being near the tip of the inside ski. The skier bends both of their legs and hips and this is meant to lessen the impact when the skier lands. **WEB SITED: www.fuzilogik.com ** Based on the Ski History, the origin of Ski Jumping can be traced back in 1860 when “the Father of Ski Jumping”, Sondre Norheim of Norway, jumped and reached 30 meters without poles over a rock. After two years, the first ever competition on Ski Jumping was organized at Trysil, Norway. After the World War 1, the Kongsberger Technique was developed by Thulin Thams and Sigmund Rudd, both from Norway. This technique is a style of jumping with the upper body bent at the hips, a wide forward lean, and with arms extended at the front. The different Ski Jumping techniques, tricks, and equipment just keep getting better and better as time progresses. Ski Jumping has been around for thousands of years and until now, people are getting better in the amazing Skiing Disclpline. Ø Scoring Five judges will score each jump using a scale from 0 to 20 but the highest and lowest scores will not be used. The ski jump is measured from the takeoff point to point between the jumper’s two feet as they touch the hill. Once the distance has been measured, the resulting figure is calculated into distance points. Ø Style Points As to style points each jump is graded on a scale from 0 to 20 by five judges but the most a jumper can earn is 60 points for style points. Style points will be awarded on the precision, gracefulness, self-assurance, and control of the jump. These will be used with the jump from the takeoff, to the flight, and to the landing including the outrun (the flat area where skiers slow down and stop after they have finished their jump).
 * Ski Jumping-History and Origin **
 * Ski Jumping-Rules **


 * Norway **, which is where ski jumping is originated, is the most competitive country.

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