User:Koachinyung

Koachinyung is a 5th year undergraduate student at California Polytechnic University, Pomona. I am a Kinesiology student with an emphasis in Exercise Science. Upon graduation, Koachinyung plans to continue onto graduate school with a focus in Nutrition.

School
Cal Poly Pomona began as a satellite campus of the California Polytechnic School (today known as Cal Poly San Luis Obispo) in 1938 when a completely equipped school and farm in the city of San Dimas were donated by Charles Voorhis and his son Jerry Voorhis. The satellite campus grew further in 1949 when a horse ranch in the neighboring city of Pomona, which had belonged to Will Keith Kellogg, was acquired from the University of California. Cal Poly Pomona, then known as “Cal Poly Kellogg-Voorhis”, and Cal Poly San Luis Obispo continued operations under a unified administrative control until they became independent from each other in 1966.

More than 109,000 alumni have graduated from Cal Poly Pomona over the course of its history, and over 15,000 remain active with the university through the Cal Poly Pomona Alumni Association. Some notable alumni include Hilda Solis, current U.S. Secretary of Labor; and Forest Whitaker, Academy Award-winning actor. Chi Cheng and Kim Rhode are Cal Poly Pomona alumni and Olympic medalists. Among other notable alumni in athletics are: Heisman Trophy-winning football player Glenn Davis, former professional football player and NFL head coach Jim Zorn, soccer player Jonathan Bornstein, BMX rider Dave Mirra, and all-time PBA Tour titles leader Walter Ray Williams, Jr..

Track & Field
One of the most exciting yet unwatched sports is Track and Field. USA Track & Field (USATF) is the United States national governing body for the sports of track and field, cross country running, road running and racewalking (known as the sport of athletics outside the US). Many of the nearly 100,000 Americans members of USATF participate in athletics competitions through one of the thousands of clubs established in all 50 states. While most of these members participate as athletes, coaches, officials and supporters of athletics at the grass roots level, elite athletes who represent the USA in international competition are also required to be members of USATF. USATF also has 57 Associations to promote the sport locally, and membership in USATF also constitutes membership in a local association, with the dues being divided between the national and local group. Koachininyung is a coach of a small high school in the Inland Empire. The years of experience coaching the long jump, high jump, and triple jump has propelled Koachinyung to gain knowledge and get more involved with the sport.

The long jump is one of the oldest track and field events, having its roots as one of the events within the ancient Greek pentathlon contest. The athletes would take a short run up and jump into an area of dug up earth, with the winner being the one who jumped furthest. Small weights (Halteres) were held in each hand during the jump then swung back and dropped near the end in order to gain extra momentum and distance. The modern long jump, standardised in England and the United States around 1860, bears resemblance to the ancient event although no weights are used. Athletes sprint along a length of track which leads up to a jumping board and a sandpit. The athletes must jump before a marked line and their achieved distance is measured from the nearest point of sand which was disturbed by the athlete's body.

The athletics competition at the first Olympics featured a men's long jump competition and a women's competition was introduced at the 1948 Summer Olympics. Professional long jumpers typically have strong acceleration and sprinting abilities. However, athletes must also have a consistent stride to allow them to take off near the board while still maintaining their maximum speed. In addition to the traditional long jump, a standing long jump contest exists in which athletes must leap from a static position without the aid of a run up. A men's version of this event featured on the Olympic programme from 1900 to 1912.

Similar to the long jump, the triple jump takes place on a track heading towards a sandpit. Originally, athletes would hop on the same leg twice before jumping into the pit, but this was changed to the current "hop, step and jump" pattern from 1900 onwards. There is some dispute over whether the triple jump was contested in ancient Greece: while some historians claim that a contest of three jumps occurred at Ancient Games, others such as Stephen G. Miller believe this to be incorrect, suggesting that the belief stems from a mythologised account of Phayllus of Croton having jumped 55 ancient feet (around 16.3 m). The Book of Leinster, a 12th century Irish manuscript, records the existence of geal-ruith (triple jump) contests at the ancient Tailteann Games.



The men's triple jump competition has been ever-present at the modern Olympics, but it was not until 1993 that a women's version gained World Championship status and went on to have its first Olympic appearance three years later. A men's standing triple jump event featured at the 1900 and 1904 Olympics but such competitions have since become very uncommon, although it is still used as a non-competitive exercise drill.

The first recorded instances of high jumping competitions were in Scotland in the 19th century. Further competitions were organised in 1840 in England and in 1865 the basic rules of the modern event were standardised there. Athletes have a short run up and then take off from one foot to jump over a horizontal bar and fall back onto a cushioned landing area. The men's high jump was included in the 1896 Olympics and a women's competition soon followed in 1928.

Jumping technique has played a significant part in the history of the event. High jumpers typically cleared the bar feet first in the late 19th century, using either the Scissors, Eastern cut-off or Western roll technique. The straddle technique became prominent in the mid-20th century, but Dick Fosbury overturned tradition by pioneering a backwards and head-first technique in the late 1960s – the Fosbury Flop – which won him the gold at the 1968 Olympics. This technique has become the overwhelming standard for the sport from the 1980s onwards. The standing high jump was contested at the Olympics from 1900 to 1912, but is now relatively uncommon outside of its use as an exercise drill. Some of Koachinyung's favorite athletes include: Jesse Williams, Carl Lewis, and Blanka Vlasic

Music
Koachinyung enjoys listening:

Contemporary Christian Music
Contemporary Christian music (or CCM—and occasionally "inspirational music") is a genre of modern popular music which is lyrically focused on matters concerned with the Christian faith. Today, the term is typically used to refer to the Nashville, Tennessee-based pop, rock, and worship Christian music industry, represented by artists such as Avalon, BarlowGirl, Jeremy Camp, Casting Crowns, Steven Curtis Chapman, David Crowder Band, Amy Grant, Natalie Grant, Jars of Clay, MercyMe, Newsboys, Michael W. Smith, Rebecca St. James, Third Day, TobyMac, and a host of others. The industry is represented in Billboard Magazine's "Top Christian Albums" and "Hot Christian Songs" charts, and by Radio & Records magazine's Christian AC (Adult Contemporary), Christian CHR (Contemporary Hit Radio), Christian Rock, and Inspirational (INSPO) airplay charts, as well as the iTunes Store's "Christian & Gospel" genre.

Classical Music
The dates of the Classical Period in Western music are generally accepted as being between about 1750 and 1830. However, the term classical music is used colloquially to describe a variety of Western musical styles from the ninth century to the present, and especially from the sixteenth or seventeenth to the nineteenth. This article is about the specific period from 1750 to 1830.

The Classical period falls between the Baroque and the Romantic periods. The best known composers from this period are Joseph Haydn, Wolfgang Amadeus Mozart, Ludwig van Beethoven, and Franz Schubert; other notable names include Luigi Boccherini, Muzio Clementi, Antonio Soler, Antonio Salieri, François Joseph Gossec, Johann Stamitz, Carl Friedrich Abel, Carl Philipp Emanuel Bach, and Christoph Willibald Gluck. Ludwig van Beethoven is also sometimes regarded either as a Romantic composer or a composer who was part of the transition to the Romantic.

Franz Schubert is also something of a transitional figure, as are Johann Nepomuk Hummel, Mauro Giuliani, Friedrich Kuhlau, Fernando Sor, Luigi Cherubini, Jan Ladislav Dussek, and Carl Maria von Weber. The period is sometimes referred to as the era of Viennese Classic or Classicism (Wiener Klassik), since Wolfgang Amadeus Mozart, Joseph Haydn, Antonio Salieri, and Ludwig van Beethoven all worked at some time in Vienna, and Franz Schubert was born there.

Food
Italian cuisine is characterised by its extreme simplicity, with many dishes having only four to eight ingredients. Italian cooks rely chiefly on the quality of the ingredients rather than on elaborate preparation. Dishes and recipes are often the creation of grandmothers rather than of chefs, and this makes many recipes ideally suited for home cooking. This is one of the main reasons behind the ever increasing popularity of this cuisine, as cooking magazines in foreign countries popularize Italian recipes targeted at the home cook. Ingredients and dishes vary by region. Many dishes that were once regional, however, have proliferated with variations throughout the country. Cheese and wine are a major part of the cuisine, with many variations and Denominazione di origine controllata (DOC) (regulated appellation) laws. Coffee, specifically espresso, has become important in Italian cuisine.

Italian cuisine is also well known (and well regarded) for its use of a diverse variety of pasta. Pasta include noodles in various lengths, widths and shapes. Distinguished on shapes they are named — penne, maccheroni, spaghetti, linguine, fusilli, lasagne and many more varieties that are filled with other ingredients like ravioli and tortellini. The word pasta is also used to refer to dishes in which pasta products are a primary ingredient. It is usually served with sauce. There are hundreds of different shapes of pasta with at least locally recognized names. Examples include spaghetti (thin rods), rigatoni (tubes or cylinders), fusilli (swirls), and lasagne (sheets). Dumplings, like gnocchi (made with potatoes) and noodles like spätzle, are sometimes considered pasta. They are both traditional in parts of Italy.

Pasta is categorized in two basic styles: dried and fresh. Dried pasta made without eggs can be stored for up to two years under ideal conditions, while fresh pasta will keep for a couple of days in the refrigerator. Pasta is generally cooked by boiling. Under Italian law, dry pasta (pasta secca) can only be made from durum wheat flour or durum wheat semolina, and is more commonly used in Southern Italy compared to their Northern counterparts, who traditionally prefer the fresh egg variety. Durum flour and durum semolina have a yellow tinge in color. Italian pasta is traditionally cooked al dente (Italian: "firm to the bite", meaning not too soft). Outside Italy, dry pasta is frequently made from other types of flour (such as wheat flour), but this yields a softer product that cannot be cooked al dente. There are many types of wheat flour with varying gluten and protein depending on variety of grain used.