A large institution is preparing lunch menus containing foods A and B. The
specifications for the two foods are given in the following table:
$$\begin{array}{|l|c|c|c|} \hline & & \text { Units of } & \text { Units of }
\\\ & \text { Units of Fat } & \text { Carbohydrates } & \text { Protein } \\\
\text { Food } & \text { per Ounce } & \text { per Ounce } & \text { per Ounce
} \\ \hline \mathrm{A} & 1 & 2 & 1 \\ \mathrm{B} & 1 & 1 & 1 \end{array}$$
Each lunch must provide at least 6 units of fat per serving, no more than 7
units of protein, and at least 10 units of carbohydrates. The institution can
purchase food A for S0.12 per ounce and food B for \(\$ 0.08\) per ounce. How
many ounces of each food should a serving contain to meet the dietary
requirements at the least cost?