A hospital dietician wishes to prepare a corn-squash vegetable dish that will provide at least 3 grams of protein and cost no more than 36¢ per serving. An ounce of creamed corn provides 1/2 gram of protein and costs 4¢. An ounce of squash supplies gram 1/4 of protein and costs 3¢. 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 corn and squash that will minimize the amount of ingredients used per serving.
Unitary Method
The word “unitary” comes from the word “unit”, which means a single and complete entity. In this method, we find the value of a unit product from the given number of products, and then we solve for the other number of products.
Speed, Time, and Distance
Imagine you and 3 of your friends are planning to go to the playground at 6 in the evening. Your house is one mile away from the playground and one of your friends named Jim must start at 5 pm to reach the playground by walk. The other two friends are 3 miles away.
Profit and Loss
The amount earned or lost on the sale of one or more items is referred to as the profit or loss on that item.
Units and Measurements
Measurements and comparisons are the foundation of science and engineering. We, therefore, need rules that tell us how things are measured and compared. For these measurements and comparisons, we perform certain experiments, and we will need the experiments to set up the devices.
A hospital dietician wishes to prepare a corn-squash vegetable dish that will provide at least 3 grams of protein and cost no more than 36¢ per serving. An ounce of creamed corn provides 1/2 gram of protein and costs 4¢. An ounce of squash supplies gram 1/4 of protein and costs 3¢. 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 corn and squash that will minimize the amount of ingredients used per serving.
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