The manager of a school cafeteria is planning a plate lunch. She can spend no more than $2.00 per lunch and can choose servings from sections A and B.
Food Cost per serving Sugar Protein
A 20 cents 7 grams 6 grams
B 40 cents 3 grams 9 grams

Recommended amount of sugar is at most 30 grams and protein is at least 50 grams.

1) Is it possible to prepare a lunch that contains four servings of Food A and three servings of Food B and still satisfy the constraints on cost, amount of sugar, and amount of protein?

Question

The manager of a school cafeteria is planning a plate lunch. She can spend no more than $2.00 per lunch and can choose servings from sections A and B.
Food  Cost per serving      Sugar       Protein
A            20 cents           7 grams       6 grams
B            40 cents           3 grams       9 grams

Recommended amount of sugar is at most 30 grams and protein is at least 50 grams. 

1) Is it possible to prepare a lunch that contains four servings of Food A and three servings of Food B and still satisfy the constraints on cost, amount of sugar, and amount of protein?