The nutritionist at the Brant General Hospital prepares water-based drinks designed to achieve specific dietary objectives. The current project is to produce a drink that provides at least 16 units of dietary objective 1 (O1) and at least 24 units of dietary objective 2 (O2). The nutritionist can accomplish this objective using two ingredients A and B. The following is a summary of the characteristics per 100 grams of each of the two ingredients:
Cost per 100 grams
Dietary units contributed to O1 per 100 grams
Dietary units contributed to O2 per 100 grams
a. Given the financial stress hospitals are facing, the nutritionist has been directed to identify the least cost formulation of a drink that meets the minimum dietary requirements.
b. How, if at all, would your solution in part a) change if preliminary tests indicate the nutritionist should include no more than two units of ingredient B in the recipe for this drink since levels above that create gastric problems for patients.