• 한국운동역학회지
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• 제21권5호
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• pp.639-644
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• 2011

The purpose of this study was to provide quantified data on the throwing skills of world-class athletes and to analyze the kinematic variables for women shot-putters at the IAAF World Championships Daegu 2011. Three-dimensional motion analyses of the eight players who qualified for the final round were carried out to obtain the data. The Kwon3D XP program was used for image analysis of the kinematic data, which included the configurations of each joint. The following conclusions were arrived at. The throwing distance increased with an increase in the release speed, and a significant correlation (p <. 01) was observed between the throwing distance and release speed. It was also shown that players using the spin technique increased their release speed with a fast shoulder-rotation-angle speed. The release height varied with their height and showed a significant difference with the record. This showed that the release angle did not greatly influence the record for the game, but varied with their technical and physical characteristics. Therefore, an increase in release speed is required to improve the record.

• 한국운동역학회지
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• 제20권4호
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• pp.429-436
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• 2010

The purpose of this study was to analyze the kinematic factors and throwing variables for the 3-turn and 4-turn techniques and for release as well as to provide technical advice for improving athletic performance in hammer throwing. Data analysis led to the following conclusions: To increase the rotation speed for the 3-turn and 4-turn techniques, the time elapsed during the 1-foot support period should be decreased the distance between the rotating foot and the rotation axis should be small and the height of the hip joint should be increased at the times of release The throwing angle at the moment of release should be more than 40 degrees, and the throwing position should be taken vertically high at the shoulder joints. To accelerate the motion of the hammer, the speed should not be reduced during the 1-foot support period but should be increased during the 2-foot support period for much greater acceleration. In the 3-turn technique, the angles of the shoulder axis and hummer string should be dragged angle at the maximum point and lead angle at the minimum point, and dragged angle at the maximum and minimum points in the 4-turn at the time of relase The upper body should be quickly bent backward, the knee angle should be extended, and the angles of the shoulder axis and hammer string should be dragged angle close to 90 degrees.

• 한국운동역학회지
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• 제21권2호
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• pp.141-152
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• 2011

The purpose of this study was to investigate the projectile factors and biomechanical characteristics of men's hammer throwing during turning phases. Four national leveled athletes including Korea national record holder participated in this study. After full warm-up, each participant performed 6 trials of hammer throwing with their best. The best recorded trial was selected from each participant and they were analyzed for this study. Three-Dimensional motion analysis using a system of 5 video cameras at a sampling frequency 60Hz was performed for this study. As the number of turns increased, athletes revealed following characteristics. 1) The single and double support time decreased. 2) The rotation foot was closed to axis foot and it revealed greater medio-lateral displacement than that of horizontal one. 3) At the transition point from double support to single support, ball was in front of rotation foot so that not much angular velocity obtained. For the projectile factors, projectile angle did not show differences while projectile height and velocity revealed differences among the participants. It may indicated that each athlete has different fitness and skill level to resist centrifugal force which become larger as the number of turn increased.

• 한국운동역학회지
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• 제21권5호
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• pp.653-660
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• 2011

The purpose of this study was to compare selected kinematic variables between male medalists and a Korean male javelin thrower at the IAAF World Championships, Daegu 2011. The three medalists and one Korean javelin thrower that participated in the Championships were videotaped using three high-speed cameras (300 frames/s, EX-F1 Exilim, Casio, Japan). The results showed that the release and attitude angles of the Korean male javelin thrower (KMJT) were greater than that of the medalists, whereas the attack angle of the KMJT was smaller than that of the medalists. This study also found that the KMJT clearly had a lower release height than the medalists. As a possible adaptation of his physique to the skill, the KMJT used a small trunk inclination angle and produced greater inclination angles at his upper extremities. These results may be linked to an increase in the release angle of the KMJT. There were some difference between the KMJT and the medalists in terms of the length and duration of the delivery phase. In harmony with the shorter length of the delivery phase, its duration was shorter for the KMJT in comparison to the medalists. Because the delivery stride is considered to be a primary generator of endpoint speed, this decrease in the delivery phase time would decrease the javelin velocity at release. The amount of time taken in the delivery phase may be a critical factor to enhance a javelin thrower's performance. Thus, rhythmic movement training specifically designed for the KMJT will help him attain an optimal throwing position.

• 한국운동역학회지
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• 제21권5호
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• pp.631-638
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• 2011

This study had two purposes. The first was to analyze the period of the final record set by the male shot-putters in the IAAF World Championships, Daegu 2011 from the point of view of kinematics. The other was to identify an efficient movement for shot putting based on the analysis. The research used the eight finalists of in the championship as subjects. We analyzed the seven most important kinematic factors in shot putting based on the type of technique: the execution time of the delivery phase, release velocity, release angle, release, center of mass (COM) velocity, and shot trajectories. The analytical results showed the following average figures for the record 12 meters: execution time of the delivery phase: (0.19 s), release height: (2.06 m), release angle: ($34.68^{\circ}$), release velocity: (13.25 m/s), angular velocity of shoulder: ($922.38^{\circ}/s$), and angular velocity of pelvis: ($479.50^{\circ}/s$). Further, the results showed that the highest COM velocity was 2.25 m/s and the shot trajectories were close to a straight line in the release phase.

• 동아시아식생활학회지
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• 제8권1호
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• pp.36-50
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• 1998

The purpose of this study was to investigate quantity food production practices in foodservices by analysing the menus of April, 1996, The questionnaire was developed and responded to by 96 dietitians in Sangju, Munkyung, Gumee, Kimchun, and Andong during November, 1996. The survey was performed by simple random samplings. The results were as follosw; 1. Hospitals and industry served food for thirty days and schools for twenty days. Kimchi was a select-menu for hospitals and one side dish for industry and schools. The type of menu was a single use menu which consisted of cooked rice, soups and three side dishes. 2. The most frequently used ingredients were green onions, rice, carrots, onions, Korean radish roots, pork, eggs, glutinous rice, and milk. Kimchis were served most frequently in all food services and cooked rices and soups were next. 3. The age of most of the respondents was 26 to 30.54.2% of subjects were juniou college graduates and 77.1% were single. Fifty seven point three percent of the dietitians lived with family relatives, or friends. 87.5% of the dietitians had been working for 1 to 5 years. 4. Most foodservices were self-operated. The number of meals served was determined by meal coupon counting in hospitals(37.5%), meal board counting in industry(29.2%), and attendance card counting in schools(41.1%) The cost of sales per meal was approximately 2,450 won in hospitals and was approximately 1,100 won in industry and schools. The average number of days per menucycle was 7.4 in hospitals. 10.3 in industry and 25.5 in schools. Hospitals, industry, and schools held about 118, 265 and 263 recipes respectively. The average number of dietitians was 2.6 in hospitals and 1.0 in industry and schools. Except for the number of recipes, the general practices of foodservices were significantly different(P<0.05). 5. In the general quantity food production, food and seasonings measuring was hardly done. the percentage of foodservices using chemical seasonings was higher in hospitals and industry than in schools. the most important concern was taste, Registered cooks were employed in 75% of schools but only 50.0% in hospitals and 20.8% in industry. Most of the dietitians respinded that their cooks skill was not bad. The education of unregistered cooks was performen once or two times a month in hospitals and industry, and in schools performed everyday. The problem when educating cooks was the lack of cooking skill of the dietitians in schools, and the lack of time in hospitals, and the negative attitude toward education in industry. The method for improving cooking in all foodservices was OJT, or the extension of education facilities and the development and dissemination of standard recipes. The frequency of throwing away leftovers was higher in hospitals. But in industry, the frequency of saving leftovers was higher. 6. Though all foodservices have standard recipes, the number that used them was low, Another problem is that standard recipes resulted in leftovers. The inconveniences of using standard recipes were the difficulty of applying standard recipes to various numbers of customers the complication of use, or facility insufficiency.