SKI JUMPING

Ski jump A skier changes positions several times during a jump. The jumper competitive skiing event in which contestants ski down a steep ramp that curves upward at the end, or takeoff point. Skiers leap from the end, trying to cover as much horizontal distance in the air as possible. Ski jumping has been included in the Winter Olympics since the 1924 Games in Chamonix, France. Upon addition of a second, much bigger hill to the 1964 Olympics, the event was split in two, creating large hill jumping and normal (or small) hill jumping. Competitions are held on carefully graded and prepared hills, classed according to the distance from the takeoff point that most skiers could travel and still land safely; most senior international events, including the Olympics, are contested at 120 and 90 metres (large hill and normal hill, respectively). Both individual and team ski-jump events are contested at the Winter Olympics. World championships for ski jumping began in 1925, and a World Cup tour was established in 1980. Ski-jump events are currently open to both men and women, though very few women participate; those who do compete against men. A ski jump begins with the approach, or inrun, which often starts on a scaffold, or tower; the jumper skis down it in a crouched position accumulating speed (as much as 100 km [62 miles] per hour) until he reaches the takeoff, where he springs outward and upward. Owing to the risk of traveling downhill at such high speeds and the concurrent possibility of landing too far at the bottom of the hill (past the present safe landing area, called the K-, or critical, point), judges are given the authority to lower the starting point of a jump in order to decrease the maximum potential speed of jumpers. Once in the air, competitors can rely only on body position to maximize their jump. Until the early 1990s the preferred position of most jumpers was to lean far forward from the ankles with knees straight and skis held parallel and inclined slightly upward. This position minimizes wind resistance and contributes an aerodynamic lifting effect to increase the length of the jump. In the mid-1980s, however, Swedish jumper Jan Boklv demonstrated a new technique that provided even more lift: the V style. This position is achieved by pointing the tips of the skis outward in opposite directions to create a V shape. Initially ridiculed for his nontraditional style, Boklv was later the model for World Cup ski jumpers after his first-place win in the 198889 World Cup competition and scientific tests that proved the superior lift gained from the V style. The landing of a jump is made on a steep section of the hill in a more upright position, with the shock of contact taken up by the knees and hips and one ski farther forward than the other (the telemark position). After the slope levels off, the jumper stops his forward momentum by turning. In addition to the judges' ability to lower the starting point, other precautions are taken to prevent overjumping (landing beyond the K-point), such as limits in ski length and ski-suit thickness and rules for the placement of bindings on skis. Competitors make two jumps. Performance is decided partly by distance covered (measured in metres) and partly by form, on the basis of style marks awarded by five judges. Since jumping hills vary, distances achieved at different locations are not strictly comparable. Ski flying is similar to ski jumping in every respect except its scoring system, which emphasizes distance over style. Under ideal conditions top contestants are capable of leaps of over 200 metres (656 feet). Ski flying is not included in the Olympics.