Chapter 4.3, Problem 27E

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 $400\text{mg}$ of calcium, $10\text{mg}$ of iron, and $40\text{mg}$ 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 $30\text{mg}$ of calcium, $1\text{mg}$ of iron, $2\text{mg}$ of vitamin C, and $2\text{mg}$ of cholesterol. Each ounce of Food $B$ contains $25\text{mg}$ of calcium, $0.5\text{mg}$ of iron, $5\text{mg}$ of vitamin C, and $5\text{mg}$ 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.