2. A hospital dietician wishes to prepare a corn-squash vegetable dish that will provide at least
three grams of protein and cost no more than $.35 per serving. An ounce of cream corn provides
1/2 gram of protein and costs $.04. An ounce of squash supplies 1/4 gram of protein and costs
$.03. For taste, there must be at least two ounces of corn and at least as much squash as corn.
It is important to keep the total number of ounces in a serving as small as possible. Find the
combination of corn and squash that will minimize the amount of ingredients used per serving