Clinical Nutrition Department Practical Manuals

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Chicken …..4Kg. Tomato Sauce …….2Kg. Onions …………500g. Oil................60g. Salt………….. 20g. Pepper ……………..15g. This recipes yields only 20 portions, each portion size is 4 ounce. We need 60 portions, each portion size must be 5 ounce. Calculate the amount of ingredients required from each food item to yield this amounts? 203

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S.No. Group X1 X2 X3 . . Xr 207

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S.No. Xpre Xpost 1 X11 X21 X12 X22 2 X13 X23 3 . . . . . . . . . n X1n X1n 211

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S.No. ri cj 1 X11 X11 2 X21 X22 3 X32 X32 4 X42 X41 . . . . . . . n . . Xnr X1n 216

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S.No. Grou X1 X2 X3 . . Xr p . 1 X11 X21 X31 . . Xr1 1 X12 X22 X32 . . Xr2 2 1 X13 X23 X33 . Xr3 3 2 . . . . . . . . . . . . n-1 2 X1(n-1) . X3(n-1) Xr(n-1) n 2 X1n X2(n-1) X1n . Xrn X1n 222

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