DIET PLANNING A nutritionist at the Medical Center has been asked to prepare a special diet for certain patients. She has decided that the meals are to be prepared from Foods A and B and that the meals should contain a mini-mum of 400 mg of calcium, 10 mg of iron, and 40 mg of vitamin C. 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. How many ounces of each type of food should be used in a meal so that the cholesterol content is minimized and the minimum requirements of calcium, iron, and vitamin C are met?
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Finite Mathematics for the Managerial, Life, and Social Sciences, 11th Edition
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