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A Hospital Dietician Wishes to Prepare a Corn-Squash Vegetable Dish

Question 65

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A hospital dietician wishes to prepare a corn-squash vegetable dish that will provide at least A hospital dietician wishes to prepare a corn-squash vegetable dish that will provide at least grams of protein and cost no more than cents per serving. An ounce of creamed corn provides gram of protein and costs cents. An ounce of squash supplies gram of protein and costs cents. For taste, there must be at least 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. A) ounces of corn and ounces of squash B) ounces of corn and ounces of squash C) ounces of corn and ounces of squash D) ounces of corn and ounces of squash E) ounces of corn and ounces of squash grams of protein and cost no more than A hospital dietician wishes to prepare a corn-squash vegetable dish that will provide at least grams of protein and cost no more than cents per serving. An ounce of creamed corn provides gram of protein and costs cents. An ounce of squash supplies gram of protein and costs cents. For taste, there must be at least 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. A) ounces of corn and ounces of squash B) ounces of corn and ounces of squash C) ounces of corn and ounces of squash D) ounces of corn and ounces of squash E) ounces of corn and ounces of squash cents per serving. An ounce of creamed corn provides A hospital dietician wishes to prepare a corn-squash vegetable dish that will provide at least grams of protein and cost no more than cents per serving. An ounce of creamed corn provides gram of protein and costs cents. An ounce of squash supplies gram of protein and costs cents. For taste, there must be at least 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. A) ounces of corn and ounces of squash B) ounces of corn and ounces of squash C) ounces of corn and ounces of squash D) ounces of corn and ounces of squash E) ounces of corn and ounces of squash gram of protein and costs A hospital dietician wishes to prepare a corn-squash vegetable dish that will provide at least grams of protein and cost no more than cents per serving. An ounce of creamed corn provides gram of protein and costs cents. An ounce of squash supplies gram of protein and costs cents. For taste, there must be at least 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. A) ounces of corn and ounces of squash B) ounces of corn and ounces of squash C) ounces of corn and ounces of squash D) ounces of corn and ounces of squash E) ounces of corn and ounces of squash cents. An ounce of squash supplies A hospital dietician wishes to prepare a corn-squash vegetable dish that will provide at least grams of protein and cost no more than cents per serving. An ounce of creamed corn provides gram of protein and costs cents. An ounce of squash supplies gram of protein and costs cents. For taste, there must be at least 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. A) ounces of corn and ounces of squash B) ounces of corn and ounces of squash C) ounces of corn and ounces of squash D) ounces of corn and ounces of squash E) ounces of corn and ounces of squash gram of protein and costs A hospital dietician wishes to prepare a corn-squash vegetable dish that will provide at least grams of protein and cost no more than cents per serving. An ounce of creamed corn provides gram of protein and costs cents. An ounce of squash supplies gram of protein and costs cents. For taste, there must be at least 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. A) ounces of corn and ounces of squash B) ounces of corn and ounces of squash C) ounces of corn and ounces of squash D) ounces of corn and ounces of squash E) ounces of corn and ounces of squash cents. For taste, there must be at least A hospital dietician wishes to prepare a corn-squash vegetable dish that will provide at least grams of protein and cost no more than cents per serving. An ounce of creamed corn provides gram of protein and costs cents. An ounce of squash supplies gram of protein and costs cents. For taste, there must be at least 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. A) ounces of corn and ounces of squash B) ounces of corn and ounces of squash C) ounces of corn and ounces of squash D) ounces of corn and ounces of squash E) ounces of corn and ounces of squash 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.


A) A hospital dietician wishes to prepare a corn-squash vegetable dish that will provide at least grams of protein and cost no more than cents per serving. An ounce of creamed corn provides gram of protein and costs cents. An ounce of squash supplies gram of protein and costs cents. For taste, there must be at least 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. A) ounces of corn and ounces of squash B) ounces of corn and ounces of squash C) ounces of corn and ounces of squash D) ounces of corn and ounces of squash E) ounces of corn and ounces of squash ounces of corn and A hospital dietician wishes to prepare a corn-squash vegetable dish that will provide at least grams of protein and cost no more than cents per serving. An ounce of creamed corn provides gram of protein and costs cents. An ounce of squash supplies gram of protein and costs cents. For taste, there must be at least 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. A) ounces of corn and ounces of squash B) ounces of corn and ounces of squash C) ounces of corn and ounces of squash D) ounces of corn and ounces of squash E) ounces of corn and ounces of squash ounces of squash
B) A hospital dietician wishes to prepare a corn-squash vegetable dish that will provide at least grams of protein and cost no more than cents per serving. An ounce of creamed corn provides gram of protein and costs cents. An ounce of squash supplies gram of protein and costs cents. For taste, there must be at least 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. A) ounces of corn and ounces of squash B) ounces of corn and ounces of squash C) ounces of corn and ounces of squash D) ounces of corn and ounces of squash E) ounces of corn and ounces of squash ounces of corn and A hospital dietician wishes to prepare a corn-squash vegetable dish that will provide at least grams of protein and cost no more than cents per serving. An ounce of creamed corn provides gram of protein and costs cents. An ounce of squash supplies gram of protein and costs cents. For taste, there must be at least 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. A) ounces of corn and ounces of squash B) ounces of corn and ounces of squash C) ounces of corn and ounces of squash D) ounces of corn and ounces of squash E) ounces of corn and ounces of squash ounces of squash
C) A hospital dietician wishes to prepare a corn-squash vegetable dish that will provide at least grams of protein and cost no more than cents per serving. An ounce of creamed corn provides gram of protein and costs cents. An ounce of squash supplies gram of protein and costs cents. For taste, there must be at least 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. A) ounces of corn and ounces of squash B) ounces of corn and ounces of squash C) ounces of corn and ounces of squash D) ounces of corn and ounces of squash E) ounces of corn and ounces of squash ounces of corn and A hospital dietician wishes to prepare a corn-squash vegetable dish that will provide at least grams of protein and cost no more than cents per serving. An ounce of creamed corn provides gram of protein and costs cents. An ounce of squash supplies gram of protein and costs cents. For taste, there must be at least 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. A) ounces of corn and ounces of squash B) ounces of corn and ounces of squash C) ounces of corn and ounces of squash D) ounces of corn and ounces of squash E) ounces of corn and ounces of squash ounces of squash
D) A hospital dietician wishes to prepare a corn-squash vegetable dish that will provide at least grams of protein and cost no more than cents per serving. An ounce of creamed corn provides gram of protein and costs cents. An ounce of squash supplies gram of protein and costs cents. For taste, there must be at least 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. A) ounces of corn and ounces of squash B) ounces of corn and ounces of squash C) ounces of corn and ounces of squash D) ounces of corn and ounces of squash E) ounces of corn and ounces of squash ounces of corn and A hospital dietician wishes to prepare a corn-squash vegetable dish that will provide at least grams of protein and cost no more than cents per serving. An ounce of creamed corn provides gram of protein and costs cents. An ounce of squash supplies gram of protein and costs cents. For taste, there must be at least 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. A) ounces of corn and ounces of squash B) ounces of corn and ounces of squash C) ounces of corn and ounces of squash D) ounces of corn and ounces of squash E) ounces of corn and ounces of squash ounces of squash
E) A hospital dietician wishes to prepare a corn-squash vegetable dish that will provide at least grams of protein and cost no more than cents per serving. An ounce of creamed corn provides gram of protein and costs cents. An ounce of squash supplies gram of protein and costs cents. For taste, there must be at least 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. A) ounces of corn and ounces of squash B) ounces of corn and ounces of squash C) ounces of corn and ounces of squash D) ounces of corn and ounces of squash E) ounces of corn and ounces of squash ounces of corn and A hospital dietician wishes to prepare a corn-squash vegetable dish that will provide at least grams of protein and cost no more than cents per serving. An ounce of creamed corn provides gram of protein and costs cents. An ounce of squash supplies gram of protein and costs cents. For taste, there must be at least 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. A) ounces of corn and ounces of squash B) ounces of corn and ounces of squash C) ounces of corn and ounces of squash D) ounces of corn and ounces of squash E) ounces of corn and ounces of squash ounces of squash

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