The current annual food budget is $70,000; three-fourths of the budget is spent on hot meals served four evenings per week, and one-fourth of the budget is spent on non-perishable, nutritious snacks that are distributed weekly. The proposed budget would allow the same proportions. The soup kitchen receives regular donations from local merchants. As a result, the projected meal costs that Ms. Hinojosa uses for planning are $0.59 per meal per day for the first 150 meals and $2.72 for each meal over 150 per day. Solve it: How many additional hot meals can be served each of the four nights each week if the annual food budget is increased by 40% with these parameters? Please round all worth to the hundredths place when working out solutions. Round the final answer down to the nearest whole number since it represents a number of hot meals.