Complimentary red apples, ripe bananas and oranges were given to anyone who walked by the table piled high with fruit in the Library Quad on March 26.

The fruit was courtesy of The Nutrition Jamboree, sponsored by the Sacramento State Food and Nutrition Dietetics Club, which aimed to educate students about healthy eating.

Senior dietetics major Michelle Gambucci, president of the club, said the goal of the Nutrition Jamboree was to persuade her peers and their children to have a healthy diet and exercise regularly.

“Do everything in moderation,” said Gambucci, who works part-time as a student manager in the wellness department of the Student Health Center.

Throughout this semester, the Food and Nutrition Dietetics club has actively promoted the importance of eating healthy and maintaining a balanced diet. Members have been present at events such as Love Your Body Week, the Health Expo and Safe Spring Break to answer questions as well as distribute printed information.

Brittany Laporte, graduating senior dietetics major, said they get a lot of gratification from helping the campus community.

“It is satisfying to be among peers to help answer nutrition-related questions and give free fruit because it’s healthy,” said Laporte, vice president of the club.

The club also regularly performs community services, such as serving the homeless at Loaves and Fishes and volunteering at charity races, Gambucci said. The group participated in the Run to Feed the Hungry last Thanksgiving, as well as the Northern Area Dietetics Association’s Nutrition Fuels Fitness run on March 23 at Elk Grove Regional Park.

In the fall, the club sponsored 5-A-Day, an event similar to the Jamboree, which promoted eating five or more servings of fruits and vegetables a day for better health.

Senior studio art major Ron Lethcoe stumbled on the Jamboree and said he received a free banana. Lethcoe’s own beliefs about nutrition were simple.

“Eat healthy and that way you don’t have to take diet pills,” Lethcoe said.

In addition to fruit, volunteers offered plenty of health and nutrition literature.

One brochure called “Portion Distortion” described the excess amount of food often served and illustrated serving sizes for several different items.

The brochure stated two slices of a 14-inch pepperoni pizza cut in 12 slices or a 12-ounce soda was equivalent to one serving each. Anything beyond that would be considered excessive.

The same leaflet contained statistics showing that Americans are the heaviest people in developed countries, with 61 percent of Americans being overweight. It also stated that with each decade as people age, they need 100 fewer calories per day.

Another fact sheet explained how one can understand food labels to make healthy choices, like limiting the intake of sodium to 2,400 milligrams each day.

Other fact sheets expressed the importance of certain minerals, such as calcium, which is necessary to keep bones and teeth strong. Milk, yogurt and cheese are foods highest in calcium. If a person is lactose intolerant, then he or she can get some calcium by eating broccoli, dark green vegetables, dry beans, breads and cereals. An alternative would be to drink soy milk or fruit juice with added calcium, according to the fact sheet.

Some additional items in a healthy diet would be chicken, fish, 100 percent whole grain bread and drinking plenty of water. Gambucci also suggested choosing lean cuts of meat and reducing the consumption of red meat, which is high in saturated fats.

She said other ways to be healthier are to grill or bake food rather than fry it, use olive oil versus coconut or palm oils and reduce the portion sizes one consumes.Students can also receive free diet analysis at the Health Center, Gambucci said.

Gambucci encouraged anyone who is interested in nutrition to join their group and become involved. She said a student does not have to be a nutrition, dietetics or family consumer science major.

To inquire about membership, e-mail [email protected] or visit the group’s website at www.eatright.org.

Leonard Low can be reached at [email protected],