Planning meals for post-operative care facility

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Reference no: EM132215541

A hospital dietician is planning meals for the post-operative care facility at a hospital. She knows that the nutritive value of nutrient j in each unit of food i is vij. The recommended daily allowance for each nutrient j is Rj. The calori?c value per unit of food i is ai and each unit of food i costs ci dollars. The total number of calories consumed per day should be exactly equal to A. The recommended daily allowance of each nutrient should be met within tolerance limits of ±5%. Formulate an LP to determine the number of units of each food i that should be used in preparing daily meals in order to minimize total food purchase costs.

Reference no: EM132215541

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