Kathy Moriyama, campus dietician for a small college, is designing a nutritious meal plan for students. For an evening meal, she feels that the following five meal-content requirements should be met: 1) between 900 and 1500 calories; 2) at least 4 milligrams of iron; 3) no more than 50 grams of fat; 4) at least 26 grams of protein; and 5) no more than 50 grams of carbohydrates. On a particular day, Kathy's food stock includes seven items that can be prepared and served for supper to meet these requirements. The cost and nutritional contribution per kilogram of each ingredient, is provided in the spreadsheet. Her objective is to find the lowest cost way to satisfy her constraints. Please use the spreadsheet and corresponding sensitivity report below to answer the following questions. 1. Formulate as a LP problem. 2. What is the cost per meal? 3. Is this a well balanced diet?

Table for Problem 3-10 TABLE OF FOOD VALUES* AND COSTS FOOD CALORIES/ IRON FAT PROTEIN CARBOHYDRATES COST/kg IT'EM KB (mg/kg) (g/kg) (g/kg) (g/kg) ($) Milk 590 0.4 32 32 1.20 Ground meat 2432 0.4 192 162 4.70 Chicken 788 8.6 18 148 2.30 Fish 716 6.4 1.0 166 4.50 Beans 256 6.4 1.6 14 56 1.16 Spinach 236 28.2 2.8 28 38 2.34 Potatoes 558 4.4 1.0 16 126 0.66 Source: adapted from C. F. Church and H. N. Church. Rows and Church's Food Values of Portions Commonly Used, 12/e. Philadelphia: J.B. Lippincott