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. (i) What is the objective function to minimize the cost C? (ii) What is the constraint for fat? (iii) What is the constraint for carbohydrates?
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. (i) What is the objective function to minimize the cost C? (ii) What is the constraint for fat? (iii) What is the constraint for carbohydrates?
Practical Management Science
6th Edition
ISBN:9781337406659
Author:WINSTON, Wayne L.
Publisher:WINSTON, Wayne L.
Chapter4: Linear Programming Models
Section: Chapter Questions
Problem 103P
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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 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.
(i) What is the objective function to minimize the cost C?
(ii) What is the constraint for fat?
(ii) What is the constraint for carbohydrates?
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