Anna Broderick is the dietitian for the State University football team, and she is attempting to determine a nutritious lunch menu for the team. She has set the following nutritional guidelines for each lunch serving: Between 1,500 and 2,000 calories At least 5 mg of iron At least 20 but no more than 60 g of fat At least 30 g of protein At least 40 g of carbohydrates No more than 30 mg of cholesterol She selects the menu from seven basic food items, as follows, with the nutritional contribution per pound and the cost as given in the table. The dietitian wants to select a menu to meet the nutritional guidlines while minimizing the total cost per serving. Assume that decision variables are Fat (g/lb.) 30 Calories Iron Protein Carbohydrates (per lb.) (mg/lb.) (g/lb.) (g/lb.) 520 4.4 17 500 3.3 85 860 0.3 82 600 3.4 10 50 0.5 6 460 10 240 0.2 16 Cholesterol (mg/lb.) 180 90 350 Chicken Fish Ground beef Dried beans Lettuce Potatoes Milk (2%) 75 ol OOOORN MOOS 8000 $/lb. 0.80 3.70 2.30 0.90 0.75 0.40 0.83 2.2 10