ISBN: 978-83-7972-683-7
ISBN (online): 978-83-7972-673-8
ISSN: 0860-2751
OAI
DOI: 10.18276/978-83-7972-673-8
Issue archive / T. (MCCCLXXI) 1297
| Year of publication: | 2023 |
| Dziedzina: | Dziedzina nauk społecznych |
| Dyscyplina: | nauki o zarządzaniu i jakości |
| Keywords: | data visualization information visualization distortions in charts good practices for creating visualizations |
| Authors: |
Ewa
Krok
Uniwersytet Szczeciński |
Information
Electronic version of the publication available under CC BY-SA 4.0 license after 12 months from the date of release: December 2023
Abstract
The monograph was devoted to the issues of visualization. The concepts were systematized, important elements were analyzed, the knowledge of which affects the quality of the created visualizations and thus affects the effectiveness of content transfer, which from a business point of view often determines the accuracy of the actions taken. The book contains many valuable tips on the principles of developing visualizations, coming from world-class specialists. Aspects that affect the readability and unambiguity of the message, as well as its accessibility, were discussed. A review of websites devoted to visualizations, chart selectors and IT tools supporting the creation of graphics was made. It also presents the possibilities of distortion of facts and manipulation in the transfer of information, which are sometimes used by chart designers in order to induce a specific way of thinking about the presented situation in the recipient. Distortions resulting from the conscious use of the functionality of computer graphics programs to create charts, as well as distortions resulting from the deliberate selection of such and not other data for visualization, were analyzed. The last chapter of the monograph contains an analysis of the results of the study of students’ skills in creating charts based on a verbal description, which allowed the identification of the most common mistakes that limit the readability of visualization and affect its quality.
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