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) bibliography--a complete citation of the author, title, source, date of release, descriptor terms, and informative synopsis of the contents; (2) subject index--a listing according to descriptor terms; (3) personal author index; (4) corporate author index; and (5) title index. As a supplement to the main catalog, the bibliography and the indexes of this volume list only the entries indexed from January to June 1975. (EMH)