He came to hear from the kids.

As Pennsylvania works to improve eating habits at school, state health Secretary Everette James visited Park Forest Elementary School on Wednesday morning, seeking perspective from students, parents and school employees.

James said their input and insights will help guide an ongoing state collaboration with Penn State. The effort, funded by $800,000 from the Centers for Disease Control, is aiming to incorporate more healthy and local items into school food-service programs; to develop better nutrition labeling for school foods; and to share more nutrition details with parents and students alike.

James said he stopped at Park Forest in part because the State College school has already demonstrated a commitment to good nutrition and wellness. The school is one of 200 statewide that are participating in the CDC-funded exploratory project. Its findings could help inspire similar efforts at more schools.

"This project with Penn State is going to be one of the most-watched programs" of its kind in the U.S., James said in a presentation. He told the several dozen Park Forest audience members that "you're going to be part of making history."

The Penn State connection was well represented Wednesday, as university President Graham Spanier joined James to lead a 75-minute panel discussion in the school gymnasium. They appeared with Peter Bordi, director of the Center for Food Innovation at Penn State; Vonda Vekete, director of child nutrition programs for the state education department; and Ann Crouter, dean of the university's College of Health and Human Development.

Spanier asked the kids where they learn about nutrition, and quizzed teachers about current wellness offerings at school. He also asked students about how well they eat outside of school.

"Healthy food can actually taste good," one student offered from a back row. "I just realized that" recently.

Most students who spoke said they felt their at-home diets are healthy. Several said the fruit-and-vegetable options in the school cafeteria have introduced them to new foods. And a few touted their own work to make the chef-salad offerings at school more healthful.

Parents' feedback was more varied. One applauded improvements to this year's lunch menus; another said it's a shame that there aren't more healthful options available for breakfast.

Others encouraged the school to emphasize connections among food and farmers, and to highlight local gardening. All appeared enthusiastic about having a parental role in strengthening the food-service practices.

School officials said federal rules put some restrictions on current food services, including breakfast menus. But speakers generally kept a focus on innovation during the panel discussion, noting that habits established in childhood often carry over into adulthood.

Changing kids' habits now can have a meaningful impact on their lifelong health, James said.

"We need to go into schools and figure out what's the best way to keep kids healthy," he said.