Graphs: The good, the bad and the ugly!Good vs. Bad GraphsMain Types of Graphs/ChartsPie ChartsPowerPoint Presentation3 dimensional pie chart - interesting, but may be more difficult to read - note inclusion of data valuesSlide 7Bar GraphsSlide 9Slide 10Slide 11Slide 12Slide 13Line ChartsSlide 15Slide 16Slide 17Graphs:The good, the bad and the ugly!David L. Gee, PhDFCSN 440 - Experimental FoodsGood vs. Bad GraphsGood graphs will:–Give a clear visual display of the point you are trying to makeBad graphs will:–Confuse the reader–Not make any sense–Demonstrate researchers lack of understanding the purpose of graphsMain Types of Graphs/ChartsPie ChartsBar GraphsLine ChartsPie ChartsFor showing parts of a whole–shows relative contributionsexample:–% calories from CHO, PRO, FAThighlighting one section3-D pie charts & tilted pie charts% CaloriesCHOFATPROSimple pie chart- easy to read3 dimensional pie chart- interesting, but may be more difficult to read- note inclusion of data values% Calories50%30%20%CHOFATPROEffect of fat on tenderness752.5controlred. Fatlow fatThis graph makes no sense!Bar GraphsComparing values between distinct treatments/groups–Organization of clusters of graphs–Stacked bar graphs•combines bar graph with pie chart–3-D bars, 3-D graphsEffect of Fat Type and Amount on Pastry Attributes02468Control Lard Marg VLFat LfatMean Sensory ScoreFlakinessTendernessBar chart organized by fat type01234567scoreControl Margarine Low FatEffect of Fat Type on Sensory Attributes of PastryFlakinessTenderness3-D : interesting, but improved?Effect of fat type on sensory attributes of pastry012345678Flakiness TendernessscoreControlLardMargarineV Lo FatLow FatBar chart: organized by attribute : easier to compare?Calorie distribution of cookies0%20%40%60%80%100%Control ReducedFatLow FatPROFATCHOStacked Bar chart: comparison of %Caloric content of cookies020406080100120140Control Reduced Fat Low FatCalories per cookiePROFATCHOStacked Bar chart: calories contentLine ChartsShows values of treatments/groups which are continuousexample:–texture changes with time–correlation of two factors•tenderness and preferenceEffect of Fat Type and Amount on Pastry Attributes02468Control Lard Marg VLFat LfatMean Sensory ScoreFlakinessTendernessLine chart: makes no sense to link these scoresRelationship between tenderness scores and shear force in pastry crust01234567890 50 100 150shear force (grams)mean tenderness scoreAppropriate use of scatter chart showing relationshipsEffect of fat content on tenderness3456780 5 10 15g fat/servingmean tenderness scoreLine chart: shows association of two