Susan Cholette, campus dietitian for a small California college, is responsible for formulating a nutritious meal plan for students. For an evening meal, she feels that the following five meal-content requirements should be met:
i) between 900 and 1500 calories,
ii) at least 4 milligrams of iron,
iii) no more than 50 grams of fat,
iv) at least 26 grams of protein, and
v) no more than 50 grams of carbohydrates. On a particular day, Susan's food stock includes seven items that can be prepared and served for supper to meet these requirements. The cost per pound for each food item and its contribution to each of the five nutritional requirements are given in the accompanying table:
See attached document for the table
Formulate an LP model for a minimum cost meal plan that meets the given meal-content requirements.