A hospital dietician wishes. To prepare a corn-squash vegetable dish that will provide at least 3 grams of protein and cost no more that .36 per serving. And 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 2 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 corrn and squash that will minimize the amount of ingrediants used per serving. I am horrible at word problems and I've been trying to get the hang of it, please help.