41) A dietitian is creating a meal plan that includes a combination of fruits \( (f) \) and vegetables (v). The meal plan must meet the following nutritional and cost constraints: - Each meal plan must provide at least 45 grams of fiber. - The total cost per meal must not exceed \( \$ 24 \). - Each serving of fruit provides 15 grams of fiber and costs \( \$ 7 \). - Each serving of vegetable provides 35 grams of fiber and costs \( \$ 9 \). Let \( f \) represent the number of servings of fruit and \( v \) represent the number of servings of vegetable in a meal pla Which of the following inequalities represent the constraints of the meal plan? Select all that apply. A. \( \square \) \( 15 f+35 v \geq 45 \) B. \( \square \) \( 7 f+9 v \leq 24 \) C. \( \square \) \( 9 f+7 v \leq 24 \) D. \( \square \) \( 35 f+15 v \geq 45 \) 2 of 5 Previous Ime Srbomit
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Did you know that humans have been enjoying fruits and vegetables for thousands of years? Ancient civilizations cultivated these plants not just for sustenance, but also for medicinal purposes and cultural rituals! Even back then, people recognized the importance of a balanced diet, just as today's dietitians do when creating meal plans that accommodate our nutritional needs while keeping an eye on budget constraints. In today's world, the principles of meal planning based on nutritional requirements are widely applied! For instance, meal prepping has become a popular trend among health enthusiasts, allowing individuals to prepare balanced meals in advance, saving both time and money! It’s a simple way to ensure you’re getting enough fiber and keeping costs in check—just like our dietitian friend aims to do with fruits and veggies!
