Question

Problem 2:
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 calorific 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.

Answer 1