Intended for use by food service personnel and management, dietitians, college teachers, students, and researchers, this catalog lists a wide variety of instructional resource materials in the areas of nutrition, health education, cooking, and food services management. The main sections of the catalog are: (1) the bibliography--a complete citation of the title, author, source, date of release, descriptor terms, and an informative synopsis of the contents; (2) subject index--a listing according to the descriptor terms; (3) personal author index; (4) corporate author index; and (5) title index. A supplement to the main catalog, the bibliography of this volume lists only the entries indexed from April 1973 through April 1974. The other indexes, however, are cumulative and refer to all previous listings. (EMH)