Question

The nutrition club serves a luncheon consisting of two dishes: A and B. Assume each unit of dish A has 4grams of fat, 4grams of carbohydrates and 16grams of protein, whereas each unit of dish B has 8grams of fat, 4grams of carbohydrates and 24grams of protein. If the nutritionist planning the luncheon want to provide no more than 40grams of fat, no more than 28grams of carbohydrates, how many units of dish A and dish B should be served to maximize the amount of protein?

Answer 1

Thanks