Child advocacy expert Richard Louv, author of the book Last Child in the Woods, has coined the term “nature-deficit disorder” to describe the lack of nature in the lives of children today. The phenomenon Louv has identified is often associated with many of today’s troubling childhood trends, including obesity, attention disorders and depression.

“Nature-deficit disorder is not just a problem with children – this is a problem for society as a whole,” says Dr. Jane Jones, a pediatrician with Signal Mountain Pediatrics and nature advocate. “We all need to be outside and have fresh air more often.”

The Science of Playing Outside

Psychologists argue that truly healthy kids need unstructured time and natural places where they can interact with the world on their own. While adult-organized sports have a place in childhood, they do not represent the unstructured play that researchers recognize as critical to childhood development.

In a 2007 report, the American Academy of Pediatrics (AAP) touted the importance of free play in the development of healthy children, with benefits including brain development, a more developed imagination, dexterity, emotional strength and physical strength.

Children today spend less time playing outdoors than their mothers and fathers did as children. A Hofstra University survey of 800 mothers, with children between the ages of 3 and 12, found that 70 percent of mothers reported playing outdoors every day when they were young, compared with only 31 percent of their children. Also, 56 percent of mothers reported that, when they were children, they remained outdoors for three hours at a time or longer, compared with only 22 percent of their children.

What Keeps Kids Indoors

Many adults today can remember being pushed out the door by their parents each day, being told to “go outside and play.” What has changed in American culture that keeps children and their parents indoors?

In general, children ages 8 to 18 spend more time (44.5 hours per week) in front of computers, televisions and game screens than any other activity in their lives except sleeping, according to studies by the Kaiser Family Foundation. Additionally, 83 percent of kids ages 8 to 18 have at least one video game player in their home. Nearly 85 percent of mothers, in a recent survey, identified their child’s television viewing and computer game playing as the number one reason why their children don’t go outside to play more often.

Children develop habits at an early age, and if they are raised in front of a TV or computer or video game, those habits will continue through their adult years.

“Technology is such an easy and addictive pastime,” says Jones. “There needs to be balance in allowing kids their pastimes, but putting a limit on it. Nighttime is a good time for video games and computers; daylight hours are good for being outdoors – without technological gadgets.”

Additionally, today’s children have harried lives that are organized and timed nearly to the minute. Well-intentioned parents spend their days toting children to and from school, after-school activities, sports, dance classes, clubs and social events. While each of these activities has the potential to be of value, many children – and families – are out of balance with the number of extracurricular activities that dominate their days and nights.

Even the opportunity to play outdoors in nature is becoming a thing of the past, as access to nature has been cut off. Woods are replaced by subdivisions, many of which are manicured and often times restrict what children can do with what is left of nature. School playgrounds are manicured, lacking woods and rough edges where children tend to naturally gravitate to explore. Most parks today are dominated by baseball and soccer fields and surrounded by suburbia.

Jean Lomino, Ph.D., executive director of the Chattanooga Nature Center, says she sees the nature-deficit phenomenon with students. “Many children who come to the nature center are afraid of being outside,” Lomino says. “I think a lot of that is learned behavior, and some of it is lack of experience,” she says. “They feel threatened by even the smallest things. They are afraid of big animals coming out of the woods. They don’t want to sit on the ground and don’t want to get dirty.”

Parents as Role Models

In a recent study, 94 percent of parents surveyed said that safety is their biggest concern when making decisions about whether to allow their children to engage in free play outdoors. In the media-driven world we live in today, with 24-hour newscasts from around the globe, parents are taunted with fear for the lives of their children.

Because the world has changed, the way we help children engage with nature has changed, too. Today’s prevailing concern about safety requires far more adult presence with children in nature. That means parents and other adults in the lives of children must be intentional about taking them outdoors to explore, discover and play.

Jones says getting outdoors should be a family affair anyway. “Many of us are so busy with our work and so tired that we forget how important it is to get outside,” she says, adding that family hikes or even simple walks after dinner can make a difference. “If we take the time, we feel so much better and can be better parents and spouses.”

Additionally, going outside can be fun and create lifelong memories. “Many kids don’t know how to have fun outdoors,” says Jones. “We, as parents, need to teach them.”

What Do We Stand to Lose with Nature-Deficit Disorder?

While many parents fear the risks associated with being outdoors, there are also dangers in raising children who are not provided time to play outdoors. Risks can include threats to a child’s independent judgment and value of place, ability to feel awe and wonder, sense of stewardship ethic, and, most critically, threats to a child’s physical and psychological health.

The obesity epidemic spread rapidly during the 1990s across all states, regions and demographic groups in the United States, according to the Centers for Disease Control and Prevention. Coincidently, this boom in children’s weight occurred right around the time when PlayStation and Nintendo 64 came out. The New York Times reported in 2008 that a growing number of children are taking medication to treat Type 2 diabetes, high blood pressure, high cholesterol, and acid reflux – all problems linked to obesity that were practically unheard of in children two decades ago.

“Nature-deficit disorder is real,” says Jones. “Get your kids outside. Get yourself outside, too.”

It isn’t just the health of children at stake, but the future of stewardship ethics, as well. Studies of conservationists – or any adults with environmental awareness – show that childhood experiences of natural, rural or other relatively pristine habitats were the most frequently cited influences in their lives.

“People will not care about the world unless they have a love for it first,” says Lomino. “You only develop that love by experiencing it first.”

Fortunately, there are parents, teachers, doctors and leaders who recognize the importance of the outdoors in the lives of children and families and are working to make changes in the community to increase access to the outdoors for all children.

“I believe more and more teachers are recognizing the need for students to be outside and develop a connection with the natural world,” says Lomino, who also teaches an outdoor classroom development course at Southern Adventist University. “Despite the economy, the nature center has seen a steady increase in environmental education field classes. Teachers and administrators are beginning to recognize that this is a critical part of their students’ education.”

The stakes are high. A child who grows up indoors, sitting in front of a TV or video game or computer, will become a much different adult than a child who spends free time roaming and exploring nature, discovering how beautiful and alive it is. In today’s world, it is up to adults to create opportunities to share nature with the children in their lives.

Jenni Veal is a journalist and editor based in Chattanooga, specializing in outdoor education and the natural landscape of the Southeast. She has a degree in journalism from the University of Tennessee at Knoxville, as well as a strong background in conservation and outdoor recreation.

1 pint good quality Greek style plain wholemilk yogurt
4 to 5 pieces crystallized ginger, grated
1/4 to 1/3 cup honey, look for orange blossom, clover or sage, plus some for drizzling
1 orange zested
2 pints black berries

Directions

In a bowl combine the yogurt, grated crystallized ginger, honey and orange zest. Let the yogurt mixture sit for about 5 minutes, the flavors will meld together a bit. Divide the blackberries between 4 dessert bowls, top with a large dollop of the yogurt mixture and then give each dollop a drizzle of honey for a sweet finish.

• 4 tablespoons plus 1/2 cup extra-virgin olive oil
• 1 cup buttermilk
• 1 1/2 pounds chicken tenders (about 18)
• 3 large garlic cloves, minced
• 1/2 teaspoon salt
• 3 tablespoons balsamic vinegar
• Freshly ground black pepper
• 1 1/4 cups freshly grated Parmesan
• 3/4 cup Italian-style seasoned bread crumbs

Directions

Preheat the oven to 500 degrees F.

Brush 1 tablespoon of oil over each of 2 heavy large lined baking sheets. Place the buttermilk in a large bowl. Add the chicken tenders and stir to coat. Let stand at least 15 minutes and up to 30 minutes.

Meanwhile, mash the garlic with the salt in a medium bowl. Whisk in the vinegar and then the remaining 1/2 cup of oil. Season the vinaigrette, to taste, with pepper. Transfer the vinaigrette to a small serving bowl.

Stir the Parmesan and bread crumbs in a pie dish. Remove the chicken tenders from the buttermilk and dredge them in the bread crumb mixture to coat completely, pressing to adhere. Arrange the coated chicken tenders on the prepared baking sheets, spacing evenly. Drizzle the remaining 2 tablespoons of oil over the chicken tenders and bake until they are cooked through and golden brown, about 12 minutes.

Transfer the chicken tenders to a platter and serve the vinaigrette alongside for dipping.

• Nonstick cooking spray
• 2 cups self-rising flour
• 1 cup (2 sticks) unsalted butter, melted
• 1 cup sour cream
• 1/4 cup sugar
• 1 teaspoon vanilla extract
• 1 (15-ounce) can sliced peaches, drained and chopped into 1/4-inch pieces

Directions

Preheat the oven to 350 degrees F. Coat the cups of a 12-cup muffin tin with cooking spray and set aside.

In a large bowl, mix together the flour, butter, sour cream, sugar, and vanilla. Gently fold in the peaches.

Divide the batter evenly among the prepared muffin cups. Bake until golden and a toothpick inserted in the center of a muffin comes out clean, about 30 to 35 minutes. Let the muffins cool in the pan for 10 minutes. Turn out onto a serving platter and serve immediately or transfer to a wire rack to cool completely, before storing.

For the dressing:

• 1 1/2 cups packed fresh cilantro
• 1/2 cup good-quality extra-virgin olive oil
• 2 tablespoons fresh lime juice
• 1 teaspoon finely grated lime zest
• Kosher salt and freshly ground pepper

For the salad:

• 4 ears corn, kernels removed (about 3 cups)
• 1 1/2 pounds grape tomatoes, halved (about 3 cups)
• 1 pound fresh mozzarella, diced
• 2 medium avocados, diced

Directions

Combine the dressing ingredients in a blender, using 2 teaspoons salt, and pepper to taste; process until smooth. Combine the salad ingredients in a large bowl and toss with the dressing. Let sit at least 15 minutes before serving, or cover and refrigerate for up to 4 hours.

• 2 (8-ounce) packages cream cheese, softened
• 1/2 cup mayonnaise
• 1/2 cup crushed pineapple, drained and patted dry
• 1/2 cup finely minced green olives
• 1/2 cup finely chopped cucumber
• 1/2 cup finely chopped pecans
• 1 loaf soft white bread, crusts removed
• 1 loaf soft wheat bread, crusts removed
• 2 tablespoons chopped parsley leaves, for garnish, optional
• 2 tablespoons bacon pieces, for garnish, optional
• 2 tablespoons poppy seeds, for garnish, optional
• 2 tablespoons chopped pecans, for garnish, optional

Directions

In a medium bowl, mix together cream cheese and mayonnaise. Split into 4 approximately 4-ounce portions and put into separate bowls.

Combine pineapple and 4 ounces cream cheese mixture and set aside. Combine green olives and 4 ounces cream cheese mixture and set aside. Combine cucumbers and 4 ounces cream cheese mixture and set aside. Combine pecans and 4 ounces cream cheese mixture and set aside.

To assemble sandwiches, spread the fillings on top of white bread slices and cover with wheat bread slices. Cut each sandwich into triangles, squares or circles. Arrange on a large platter by sandwich filling. Garnish with parsley, bacon pieces, poppy seeds, or pecans. In gold ink, write each sandwich filling on a small card, attach it to a toothpick and place it in the center of each pile of sandwiches, identifying the filling.

• 2 tablespoons olive oil
• 1/2 pound chicken tenders
• 2/3 cup barbecue sauce (recommended: Bullseye Original)
• Flour, for dusting surface
• 1 (13.8-ounce) package pizza dough (recommended: Pillsbury Classic)
• 3/4 cup shredded Gouda
• 1 cup shredded mozzarella
• 3/4 cup shredded Parmesan
• 1/2 medium red onion, thinly sliced
• 3 tablespoons chopped fresh cilantro leaves

Directions

Preheat oven to 400 degrees F.

Heat oil in a large skillet over medium-high heat. Add chicken tenders and saute until golden brown, about 12 minutes. Remove from heat. When chicken is cool enough to handle, dice chicken to yield a little over 1 cup. In a small bowl, toss chicken with 2 tablespoons barbecue sauce. Set aside.

On a floured surface, roll out dough and place on a greased sheet pan. Shape to fill the sheet pan, about a 15 by 10-inch rectangle. Spread remaining barbecue sauce evenly over pizza dough. Sprinkle Gouda, mozzarella, Parmesan, onions, and chicken over top. Bake for 20 minutes or until cheese bubbles. Sprinkle with chopped cilantro and cut into pieces.

• 6 large tomatoes
• 2 tablespoons chopped green onions
• 2 tablespoons chopped basil leaves
• 6 ounces goat cheese
• Salt and freshly ground black pepper
• 2 cups cooked orzo
• 2 tablespoons extra-virgin olive oil
• 1/4 cup grated Parmesan

Directions

Preheat the grill to medium heat.

Cut the tomatoes and core them, removing all the seeds and juice.

In a medium bowl add the onions, basil, and goat cheese. Mix and season with salt and freshly ground black pepper. Add cooked orzo and combine. Stuff the tomatoes with the mixture. Drizzle olive oil over the tomatoes. Top the tomatoes with the Parmesan.

Place the tomatoes directly on the grill with the cover closed and cook for 10 minutes. The juices will begin to run. Remove from grill and place on platter.

• 1/4 cup extra-virgin olive oil, plus more for drizzling
• 4 cloves garlic, sliced
• 1 1/2 pounds ripe tomatoes, diced
• 4 tablespoons chopped fresh basil and/or parsley, plus more for garnish
• Kosher salt and freshly ground pepper
• 1 cup ricotta cheese
• 1 large egg
• 2 tablespoons grated parmesan cheese, plus more for garnish
• 6 sheets no-bake lasagna noodles
• 1 carrot, peeled into ribbons
• 1 zucchini, peeled into ribbons
• 3 1/2 cups baby spinach
• 1/3 pound mozzarella cheese, thinly sliced

Directions

Heat the 1/4 cup olive oil in a large skillet over medium-high heat. Add the garlic; cook until golden, 1 minute. Add the tomatoes, 1 tablespoon herbs, 1/2 teaspoon salt, and pepper to taste; cook until saucy, about 5 minutes. Transfer to a blender and puree. Return 1 cup of the sauce to the skillet and reduce the heat to low; reserve the remaining sauce.

Meanwhile, mix the ricotta, egg, parmesan, the remaining 3 tablespoons herbs, 1/2 teaspoon salt, and pepper to taste in a bowl.

Place 2 lasagna noodles over the sauce in the skillet. Layer half of the carrot and zucchini on top; drizzle with olive oil and season with salt and pepper. Cover with half of the spinach, half of the ricotta mixture, a few pieces of mozzarella and 2 to 3 tablespoons of the reserved tomato sauce. Repeat the layers, ending with noodles. Top with the remaining sauce and mozzarella. Cover and simmer until the lasagna is cooked and the cheese melts, 20 to 25 minutes.

Let rest for a few minutes before slicing. Garnish with more parmesan and fresh herbs.

Perfect All-Butter Piecrust

Pulse 3 1/2 cups flour, 1/5 cup sugar and 1 teaspoon salt in a food processor. Add 1 diced stick cold butter; process until combined. Add 2 more diced sticks cold butter; pulse three times, or until the mixture resembles coarse meal. Add 1 tablespoon white or cider vinegar. Gradually pour in 1/3 cup ice water, pulsing about four times until combined. Turn out onto a clean surface and press into a cohesive dough without overworking (you should see bits of butter). Wrap in plastic wrap and press into a 1-inch-thick disk; refrigerate at least 1 hour before rolling out.

How to Make a Pie

Divide the chilled dough in half; roll 1 piece into a 12-inch, 1/8-inch-thick circle on a lightly floured surface (refrigerate the other piece).

Roll the dough onto a rolling pin, then unroll it into a 9-inch glass pie plate, letting it hang over the edge; add filling.

Roll out the other piece of dough and place over the filling; press the crust edges together and trim, leaving a 1-inch overhang. Roll up or pinch the overhang to seal.

Place a foil-lined baking sheet on a rack in the lower third of the oven; preheat to 450 degrees. Wrap an oiled, wide band of foil around the pie edge to protect the crust. Make slashes in the top of the crust; chill for 30 minutes.

Reduce the oven to 400 degrees. Bake the pie for 30 minutes. Remove the foil band, brush the crust with heavy cream and sprinkle with sugar. Bake until golden brown, about 30 minutes; cool before slicing.