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A nutritionist is planning a menu consisting of two main foods A and B. Each ounce of A contains 2 units of fat, 1 unit of carbohydrates and 4 units of protein. Each ounce of B contains 3 units of fat, 3 unit of carbohydrates and 3 units of protein. The nutritionist wants the meal to provide at least 18 units of fat, at least 12 units of carbohydrates and at least 24 units of protein. Suppose that an ounce of A costs 20 cents and an ounce of B costs 25 cents. Let x be the number of ounces of A and y be the number of ounces of B. (iv) What is the constraint for protein? (v) How many ounces of A and B should be served to minimize the cost of the meal and yet satisfying the nutritional requirements? (vi) What is the minimum cost?

A nutritionist is planning a menu consisting of two main foods A and B. Each ounce of A contains 2 units of fat, 1 unit of carbohydrates and 4 units of protein. Each ounce of B contains 3 units of fat, 3 unit of carbohydrates and 3 units of protein. The nutritionist wants the meal to provide at least 18 units of fat, at least 12 units of carbohydrates and at least 24 units of protein. Suppose that an ounce of A costs 20 cents and an ounce of B costs 25 cents. Let x be the number of ounces of A and y be the number of ounces of B. (iv) What is the constraint for protein? (v) How many ounces of A and B should be served to minimize the cost of the meal and yet satisfying the nutritional requirements? (vi) What is the minimum cost?

Practical Management Science
Practical Management Science
6th Edition
ISBN:9781337406659
Author:WINSTON, Wayne L.
Publisher:WINSTON, Wayne L.
Chapter4: Linear Programming Models
Section: Chapter Questions
Problem 68P
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Anutritionist is planning a menu consisting of two main foods A and B. Each ounce of A contains 2 units of fat, 1 unit of carbohydrates and 4 units of protein. Each ounce of B contains 3 units of fat, 3 unit of carbohydrates and 3 units of protein. The nutritionist wants the meal to provide at least 18 units of fat, at least 12 units of carbohydrates and at feast 24 units of protein. Suppose that an ounce of A costs 20 cents and an ounce of B costs 25 cents. Let x be the number of ounces of A and y be the number of ounces of B. (iv) What is the constraint for protein? (v) How many ounces of A andB should be served to minimize the cost of the meal and yet satisfying the nutritional requirements? (vi) What is the minimum cost?
Transcribed Image Text:Anutritionist is planning a menu consisting of two main foods A and B. Each ounce of A contains 2 units of fat, 1 unit of carbohydrates and 4 units of protein. Each ounce of B contains 3 units of fat, 3 unit of carbohydrates and 3 units of protein. The nutritionist wants the meal to provide at least 18 units of fat, at least 12 units of carbohydrates and at feast 24 units of protein. Suppose that an ounce of A costs 20 cents and an ounce of B costs 25 cents. Let x be the number of ounces of A and y be the number of ounces of B. (iv) What is the constraint for protein? (v) How many ounces of A andB should be served to minimize the cost of the meal and yet satisfying the nutritional requirements? (vi) What is the minimum cost?
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Practical Management Science
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ISBN:
9781337406659
Author:
WINSTON, Wayne L.
Publisher:
Cengage,
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