Benders'dictionary of nutrition and food technology

509weighting oils See brominated oils.weisse See beer.Wellcome classification A system for classifying protein–energymalnutrition in children based on percentage of expectedweight for age and the presence or absence of oedema.Between 60 and 80% of expected weight is underweight in theabsence of oedema, and is kwashiorkor if oedema is present;under 60% of expected weight is marasmus in the absenceof oedema, and is marasmic kwashiorkor if oedema ispresent.See also gomez classification; waterlow classification.Welsh rarebit (Originally rabbit); melted cheese, mixed withmustard powder, pepper and brown ale, served on toast. Buckrarebit is Welsh rarebit topped with a poached egg.Wensleydale English hard cheese, originally made from sheep orgoat milk, now cow milk; may be blue veined.Wernicke–Korsakoff syndrome The result of brain damage dueto vitamin b 1 deficiency, commonly associated with alcohol abuse.Affected subjects show clear signs of neurological damage,including nystagmus with psychiatric changes (korsakoff’spsychosis) characterised by loss of recent memory and confabulation,the invention of fabulous stories.See also alcoholism; beriberi.Wesson oil Cottonseed oil deodorised by a high temperaturevacuum process developed by David Wesson in 1899.western blot See blotting.wet bulb temperature Temperature measured by a wet thermometerin an air–water vapour mixture, as a means of determininghumidity.wettability The ability of a powder to absorb water and start theprocess of reconstituting a dried material.Wetzel Grid Children are grouped by physique into five groups,ranging from tall and thin to short and thick-set. A healthy childwill grow, as measured by height and weight, along one of thesechannels at a standard rate, if s/he deviates from the channel,malnutrition is suspected.See also anthropometry; weight-for-age; weight-for-height.wey Obsolete measure; 48 bushels of oats or 40 bushels of salt orcorn.WHC See meat, water holding capacity.wheat The most important of the cereals and one of the mostwidely grown crops. Many thousand varieties are known butthere are three main types: Triticum vulgare, used mainly forbread; T. durum (durum wheat), largely used for pasta; and T.compactum (club wheat), too soft for ordinary bread. The berryis composed of the outer branny husk, 13% of the grain, the germ