BUS5AP Analytics in Practice For the Visualization Graph
d. You can approach this by considering Kelloggs as a brand, i.e., not focusing on a particular Kelloggs product, or highlight a particular product (or a few products) from Kelloggs.
The slices are not showing what they are and so it is difficult to tell what the graph is comparing with. Again from the graph it is difficult to say what proportion represents the whole world what proportion represents Africa. A good visualization graph should be able to show comparison of the different labels of interest. This is not the case in the graph provided. Secondly the graph seems to be comparing two cases which are not comparable. They are like comparing apples and oranges in the sense that they don’t have any matching. Comparing counts and proportions is not possible and this is what seems to be happening in the provided graph where the authors compared the count of malaria cases against the proportion of African malaria cases. Comparison need to be done for matching labels for instance comparing the proportion of malaria cases for the world and that for Africa makes sense and is comparable by all standards.
- Provide a visual to show how you would improve it.
Answer
The new figure below now clearly shows that the different proportions for the whole world and for the African continent in terms of malaria cases. The larger slice with 90% represents Africa while the smaller slice having a 10% representation represents the whole of the world. This clearly shows that malaria cases are very rampant in Africa than any other part of the world.
- Task 2
The first graph plotted shows the manufacturers of Kelloggs products. As can be seen, majority of the manufacturers were Kelloggs (n = 23) and it was closely followed by the general mills (n = 22), the rest of manufactures had counts less than 10.
The Kelloggs products have the highest bars indicating that they have the highest proportion of products as compared to the other products.
In terms of the contents, the average content amount in grams was highest in complex carbohydrates (M = 14.60) followed by sugars (M = 6.92). The products have on average the lowest fat content (M = 1.01). The average protein content was found to be 2.55, the average shelf level was 2.21and lastly the average dietary fiber was 2.15. C
In regard to serving of the products, majority of the products were found to be served when cold (96%) while only 4% were to be served when hot. This can clearly be seen from the visual graph presented below (figure 4) where we can see that the larger slice represents the larger proportion which is the products that are served cold.
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