Considering agency and data granularity in the design of visualization tools

The Ecuadorian Government supports Gonzalo Gabriel Méndez through a SENESCYT scholarship.Previous research has identified trade-offs when it comes to designing visualization tools. While constructive “bottom-up” tools promote a hands-on, user-driven design process that enables a deep understanding and control of the visual mapping, automated tools are more efficient and allow people to rapidly explore complex alternative designs, often at the cost of transparency. We investigate how to design visualization tools that support a user-driven, transparent design process while enabling efficiency and automation, through a series of design workshops that looked at how both visualization experts and novices approach this problem. Participants produced a variety of solutions that range from example-based approaches expanding constructive visualization to solutions in which the visualization tool infers solutions on behalf of the designer, e.g., based on data attributes. On a higher level, these findings highlight agency and granularity as dimensions that can guide the design of visualization tools in this space.Postprin

Perspectives in visual imaging for marine biology and ecology: from acquisition to understanding

Durden J, Schoening T, Althaus F, et al. Perspectives in Visual Imaging for Marine Biology and Ecology: From Acquisition to Understanding. In: Hughes RN, Hughes DJ, Smith IP, Dale AC, eds. Oceanography and Marine Biology: An Annual Review. 54. Boca Raton: CRC Press; 2016: 1-72

Exploring the patterns of food waste generation by tourists in a popular destination

Tourist food consumption is an important driver of food waste generation within the hotel/restaurant/café (HORECA) sector of popular destinations. Little is however known about the exact magnitude of food wastage by tourists alongside the determinants of their wasteful behaviour. This study has striven to contribute to knowledge with an exploratory survey in Lhasa, a popular destination in China, which set to establish the size of food wastage by tourists and explain the role of various socio-demographic and food consumption-related factors in its occurrence by statistical analysis and multiple linear regression analysis, respectively. The study found that tourists generated circa 15% of the total food waste in the HORECA sector, while the taste preferences and portion size were two major causes. The level of tourist education and personal satisfaction with meals exerted a significant negative impact on food waste generation. To reduce food wastage, policy-makers and HORECA professionals should educate tourists about the detrimental effect of wasted food and increase their satisfaction with meals. The research findings provided insights into achieving sustainability objectives in national and international tourism sectors

Microsoft excel 2010 pemrograman VBA : dilengkapi dengan contoh dan listing program

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