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 210 mg of calcium,9 mg of iron, and 30 mg of vitamin C. He has further decided that the meals are to be prepared from foods A and B. Each ounce of food A contains 20 mg of calcium, 1 mg of iron, 2 mg of vitamin C, and 2 mg of cholesterol. Each ounce of food B contains 15 mg of calcium, 0.5 mg of iron, 3 mg of vitamin C, and 3 mg of cholesterol.

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 requirements of calcium, iron, and vitamin C are met.

Question

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 210 mg of calcium,9 mg of iron, and 30 mg of vitamin C. He has further decided that the meals are to be prepared from foods A and B. Each ounce of food A contains 20 mg of calcium, 1 mg of iron, 2 mg of vitamin C, and 2 mg of cholesterol. Each ounce of food B contains 15 mg of calcium, 0.5 mg of iron, 3 mg of vitamin C, and 3 mg of cholesterol.
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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 requirements of calcium, iron, and vitamin C are met.

Quizplus · Accepted Answer

The Answer of 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 210 mg of calcium,9 mg of iron, and 30 mg of vitamin C. He has further decided that the meals are to be prepared from foods A and B. Each ounce of food A contains 20 mg of calcium, 1 mg of iron, 2 mg of vitamin C, and 2 mg of cholesterol. Each ounce of food B contains 15 mg of calcium, 0.5 mg of iron, 3 mg of vitamin C, and 3 mg of cholesterol.
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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 requirements of calcium, iron, and vitamin C are met.

A Nutritionist at the Medical Center Has Been Asked to Prepare