A nutritionist at the Medical Center has been asked to prepare aspecial diet for
certain patients. She has decided that the meals should beprepared from Foods A and B and that they
should contain a minimum 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 3 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.
(1) How many ounces of each type of food should be used in ameal so that the cholesterol content is
minimized and the minimum requirements of calcium, iron, andvitamin C are met? What is the
minimum cholesterol content?
(2) By how much can the cholesterol content of Food A varybefore the optimal solution changes?
(3) By how much can the cholesterol content of Food B varybefore the optimal solution changes?
