Thesis (MPhil)--University of Stennbosch, 2001.Thesis / ENGLISH ABSTRACT: The Internet connects millions of computers and people from all
over the world with each other. A few clicks with a mouse are
usually enough to gain access to the computers of almost any
university in the world. But it is not only professors and researchers
with years of experience who publish on the Internet. Anyone can
publish anything for any reason without any editing or verification
of the content. The Web is a valuable source of the information needed by science
journalists to confirm facts of stories or to gain background
information on a subject - if they know that the information is
reliable. This web site identifies and discusses criteria to help
establish the credibility of a web site. The Internet consists of far more than just the World Wide Web.
The World Wide Web is, however, the most talked-about and bestknown
part of the Internet, and the criteria discussed on this web site
are applicable to the World Wide Web alone. With a little common
sense and the necessary adaptations they can, however, be used to
determine the credibility of information found on other parts of the
Internet.
Science journalists, students using the Web for research, and any
other Web surfer will benefit from reading this document.
Anybody can publish on the Web. Is there a set of rules that can be
applied to a web site to measure its credibility? What are these
rules?
o FjrsUI1~ssion1i Is the layout professional? Is the site user
friendly? Is the style appropriate for the type of information?
Is the document free of spelling mistakes and grammatical
errors? Does it take too long to load?
o The_Contel1!Are there flaws in the logic used? Is the writer
biased? Is there any verification for this information? Is the
information accurate and complete?
o A~ When was the web page published? Are there many
broken links?
o Sourc(?.<,)f theJnt'oxmation Who is the author? Who is the
publisher? What do others have to say about this web site?
o P1!!]2_O~e/Targ~_lAudiel1W~~ho is the target audience? What does the user want from the web site? What is the purpose of
the web site? Who gains what?
A summary of the criteria in tabular form is available here. The criteria discussed on this web site are only guidelines. Some
criteria are more important than others. The situation will determine
the relevance of each of the criteria. The origin of the information,
the purpose thereof and the logic used are usually the most
important criteria. The most important rule, however, is the use of
common sense. Examine more than one source and compare them
with one another. An intelligent decision regarding the credibility of
the information can only be made when all (or most) sides ofa
matter have been examined. / AFRIKAANSE OPSOMMING: Die Internet verbind miljoene rekenaars en mense regoor die
aarde met mekaar. Net 'n paar klieke van 'n muis kan toegang
verskaftot die rekenaars van amper enige universiteit in die
wêreld. Dit is egter nie net professors en navorsers met jare se
ervaring in hul veld wat hul bevindinge op die Wêreldwye Web
publiseer nie. Enige-iemand kan enige-iets om enige rede
publiseer sonder dat dit deur enige-iemand gelees of goedgekeur
hoef te word.
Die Web is 'n waardevolle bron van die tipe inligting wat
wetenskap-joernaliste nodig het om die feite van hul stories te
bevestig, of om agtergrondinligting oor 'n onderwerp in te samel
- mits hulle seker is dat die inligting vertrou kan word. Hierdie
webwerf identifiseer en bespreek verskillende kriteria wat kan
help om die gehalte van die inhoud van 'n webwerfte bepaal.
Die Wêreldwye Web is die bekendste deel van die Internet. Die
riglyne is van toepassing op die Web alleen, maar kan met
aanpassings ook op die ander dele van die Web gebruik word.
Wetenskapjoernaliste, studente wat die Web gebruik vir
navorsing, en enige webgebruiker sal baat vind by hierdie
webwerf.
Te veel mense kan publiseer. Is daar 'n stel reëls waarvolgens 'n
webwerf gemeet kan word wat sal verseker dat die inhoud
akkuraat en betroubaar is? Wat is daardie reëls?
By die ondersoek na die gehalte van die inhoud van 'n webwerf,
kan die volgende in gedagte gehou word:
o Eerst_ell1ilnlkke Is die uitleg professioneel? Is die werf
gebruikersvriendelik? Pas die skryfstyl by die tipe
inligting? Is die dokument vol spel- en taalfoute? Laai die
dokument vinnig af?
o (_J~loof\yaarciigl1Yidyangi_eJnhQlIC!Is die logika wat
gebruik word, logies? Is die skrywer objektief? Is daar
enige ondersteuning vir hierdie inligting? Is die inligting
akkuraat en volledig?
o Ouci~Jd9n}Wanneer is die webbladsy gepubliseer? Is dit
vol gebreekte skakels?
o Qie o_QGiPJ:Qllg_Ygji1e1i1llligting Wie is die skrywer? Wie is
die uitgewer of instansie? Wat het ander oor die webwerf
te sê?
o Q()elL(_J~h()()I Wie is die teikengehoor? Wat is die
gebruiker se doel daarmee? Wat is die webwerf se doel? Waar lê die geld?
'n Opsomming van die kriteria in tabelvorm is hLer beskikbaar Die kriteria wat op hierdie webwerf bespreek word, is slegs
riglyne. Sommige kriteria is belangriker as ander. Waardie
inligting vandaan kom, wie verantwoordelik is daarvoor en wat
die doel is daarmee is dalk die belangrikste vrae. Die
belangrikheid van die ouderdom van die inligting hang van die
tipe inligting wat ondersoek word, af. Die belangrikste reël by
die beoordeling van 'n webwerf blyegter gesonde verstand. Meer
as een bron moet ondersoek en met mekaar vergelyk word. Eers
as alle (of genoeg) kante van 'n saak ondersoek word, kan 'n
ingeligte besluit oor die akkuraatheid van inligting geneem word.
| Identifer | oai:union.ndltd.org:netd.ac.za/oai:union.ndltd.org:sun/oai:scholar.sun.ac.za:10019.1/52282 |
| Date | 03 1900 |
| Creators | Stemmet, Catherina Elizabeth |
| Contributors | Booyens, Bun, Stellenbosch University. Faculty of Arts and Social Sciences. Dept. of Journalism. |
| Publisher | Stellenbosch : Stellenbosch University |
| Source Sets | South African National ETD Portal |
| Language | af_ZA |
| Detected Language | Unknown |
| Type | Thesis |
| Format | 1 v. (various pagings) |
| Rights | Stellenbosch University |
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