DIET PLANNING A nutritionist at the Medical Center has been asked to prepare a special diet for certain patients. He has decided that the meals should contain a minimum of
400
mg
of calcium,
10
mg
of iron, and
40
mg
of Vitamin C. He has further divided that the meals are to be prepared from Foods
A
and
B
. Each ounce of Food
A
contains
30
mg
of calcium,
1
mg
of iron,
2
mg
of vitamin C, and
2
mg
of cholesterol. Each ounce of Food
B
contains
25
mg
of calcium,
0.5
mg
of iron,
5
mg
of vitamin C, and
5
mg
of cholesterol. Use the method of this section to determine how many ounces of each type of food the nutritionist should use in a meal so that the cholesterol content is minimized and the minimum requirement of calcium, iron and vitamin C are met.