40.

A B D E F G H J K L M 1 AS CC FC FF MC TB GS Min. Cost 2 Decisions 3 Objectives 4 5 Constraints 6 LHS RHS 7 alories/Pound 500 8 alories/Pound 800 9 Protien AL VI AI AI VIA 10 Carbs 11 Fat 12 Fruit/Veg 13 14 15 16 17 18 19 20 21 22 23 24 Sheet1 Sheet2 Sheet3 + Ready MSA Computers Furniture School Lunch Max. Profit Max. Profit Min. Cost $1.51 $55,200.00 $96.00 Do problems 8, 11, and 40 out of Module B. Do not answer the questions in the book and only create sensitivity reports for each. Questions to answer: Problem 8. What happens to profitability when you add 1 more Alpha 1 to the constraint. (Use the sensitivity report to answer.) Problem 11. What happens to profitability if you were to add 1 more gallon of varnish to the constraint. Problem 40. How sensitive are turkey breast and applesauce to changes in price. If the constraint for carbs was increased to 300 carbs, would it change the price of the meal? Is the meal balanced? OYou have just been hired as a planner for the municipal school system, and your first assignment is to redesign the subsidized lunch program. In particular, you are to formulate the least expensive lunch menu that will still meet all state and federal nutritional guidelines. The guidelines are as follows: A meal must be between 500 and 800 calories. It must contain at least 200 calories of protein, at least 200 calories of carbohydrates, and no more than 400 calories of fat. It also needs to have at least 200 calories of a food classified as a fruit or vegetable. Table B.30 provides a list of the foods you can consider as possible menu items, with contract-determined prices and nutritional information. Note that all percentages sum to 100% per food-as all calories are protein, carbohydrate, or fat calories. For example, a serving of applesauce has 100 calories, all of which are carbohydrates, and it counts as a fruit/veg food. You are allowed to use fractional servings, such as 2.25 servings of turkey breast and a 0.33 portion of salad. Costs and nutritional attributes scale likewise: e.g., a 0.33 portion of salad costs $.30 and has 33 calories. TableB.3 Data for Problem B.40 FOOD COST/SERVING CALORIES/SERVING % % % FRUIT/VEG PROTEIN CARBS FAT Applesauce $0.30 100 0% 100% 0% Y Canned $0.40 150 20% 80% 0% Y corn Fried $0.90 250 55% 5% 40% N chicken French $0.20 400 5% 35% 60% N fries Mac and $0.50 430 20% 30% 50% N cheese Turkey $1.50 300 67% 0% 33% N breast Garden $0.90 100 15% 40% 45% Y salad Formulate and solve as a linear problem. Print out your formulation in Excel showing the objective function coefficients and constraint matrix in standard form. A B D E F G H J K L M 1 AS CC FC FF MC TB GS Min. Cost 2 Decisions 3 Objectives 4 5 Constraints 6 LHS RHS 7 alories/Pound 500 8 alories/Pound 800 9 Protien AL VI AI AI VIA 10 Carbs 11 Fat 12 Fruit/Veg 13 14 15 16 17 18 19 20 21 22 23 24 Sheet1 Sheet2 Sheet3 + Ready MSA Computers Furniture School Lunch Max. Profit Max. Profit Min. Cost $1.51 $55,200.00 $96.00 Do problems 8, 11, and 40 out of Module B. Do not answer the questions in the book and only create sensitivity reports for each. Questions to answer: Problem 8. What happens to profitability when you add 1 more Alpha 1 to the constraint. (Use the sensitivity report to answer.) Problem 11. What happens to profitability if you were to add 1 more gallon of varnish to the constraint. Problem 40. How sensitive are turkey breast and applesauce to changes in price. If the constraint for carbs was increased to 300 carbs, would it change the price of the meal? Is the meal balanced? OYou have just been hired as a planner for the municipal school system, and your first assignment is to redesign the subsidized lunch program. In particular, you are to formulate the least expensive lunch menu that will still meet all state and federal nutritional guidelines. The guidelines are as follows: A meal must be between 500 and 800 calories. It must contain at least 200 calories of protein, at least 200 calories of carbohydrates, and no more than 400 calories of fat. It also needs to have at least 200 calories of a food classified as a fruit or vegetable. Table B.30 provides a list of the foods you can consider as possible menu items, with contract-determined prices and nutritional information. Note that all percentages sum to 100% per food-as all calories are protein, carbohydrate, or fat calories. For example, a serving of applesauce has 100 calories, all of which are carbohydrates, and it counts as a fruit/veg food. You are allowed to use fractional servings, such as 2.25 servings of turkey breast and a 0.33 portion of salad. Costs and nutritional attributes scale likewise: e.g., a 0.33 portion of salad costs $.30 and has 33 calories. TableB.3 Data for Problem B.40 FOOD COST/SERVING CALORIES/SERVING % % % FRUIT/VEG PROTEIN CARBS FAT Applesauce $0.30 100 0% 100% 0% Y Canned $0.40 150 20% 80% 0% Y corn Fried $0.90 250 55% 5% 40% N chicken French $0.20 400 5% 35% 60% N fries Mac and $0.50 430 20% 30% 50% N cheese Turkey $1.50 300 67% 0% 33% N breast Garden $0.90 100 15% 40% 45% Y salad Formulate and solve as a linear problem. Print out your formulation in Excel showing the objective function coefficients and constraint matrix in standard form