'You have MALE': Identity development, social anxiety and internet use

Contradictory evidence exists regarding the benefit of the Internet on social and personal well-being, with some studies indicating deleterious effects and others possible social enrichment. The potential for increased social isolation or even social pathology from 'over-involvement' in on-line activities or conversely, the Internet's possibilities for enhancing social relationships, may be particularly salient during young adulthood and adolescence, because of the special importance of the peer group during this developmental phase. This study investigated the relationships between the levels of identity development, Internet use, and social anxiety among a sample of 161older adolescents/young adults aged between 18 and 25 years. Results indicated that, for males only, higher levels of social anxiety and less mature identity statuses were associated with more frequent Internet use. Investigation across various types of Internet use indicated that social anxiety and lower maturity were only associated with certain uses for young men, specifically time spent in chat rooms, on-line browsing for personal use, and to a lesser extent, games. Time spent on email, Internet use for study, on-line shopping, newsgroups or support groups was not associated with maturity or social anxiety measures for either gender. Implications for social skills training and social anxiety reduction are discussed

Healthier lipid formulation approaches in meat-based functional foods. Technological options for replacement of meat fats by non-meat fats

Healthier lipid formulation based on processing strategies is one of the most important current approaches to the development of potential meat-based functional foods. This article discusses the partial replacement of meat fats with various non-meat fats (of plant and marine origin) which are added to different meat products (fresh, cooked and fermented), using a variety of available technological options. It analyses factors associated with the composition and physicochemical properties of the new lipid materials used in meat processing. And it further discusses the consequences of changes in the composition of meat products as they relate to the potential contribution to fatty acid intake goals and lipid oxidation stability. © 2007 Elsevier Ltd. All rights reserved.This research was supported under project AGL2005-07204-C02-02 of the Plan Nacional de Investigación Científica, Desarrollo e Innovación Tecnológica (I+D+I), Ministerio de Ciencia y Tecnología.Peer Reviewe