Intended for the use of 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 service management. The main sections of the catalog are: (1) subject index--a listing according to descriptor terms; (2) personal author index; (3) corporate author index; and (4) title index. This volume lists all entries indexed from April 1971 through February 1975, but in order to obtain a complete bibliographic listing which includes a brief, informative abstract, the user must refer to the FNIC Food Nutrition Information Center Catalog 1973 or Supplements 1 or 2. (EMH)