1. ANATOMY AND PHYSIOLOGY
THE EYE
ANATOMY AND PHYSIOLOGY

2. MAJOR PARTS OF THE EYE The OUTSIDE EYELID EYELASHES CONJUNCTIVA IRIS
CORNEA
SCLERA
EYE MUSCLES
The INSIDE
AQUEOUS HUMOUR
LENS (PUPIL)
CHOROID
RETINA – RODS / CONES
VITREOUS HUMOUR
FOVEA
OPTIC NERVE

4. MUSCLES OF THE EYE

5. The Lens Elastic, circular, biconvex, transparent
Held in place by suspensory ligaments
It is enclosed in transparent capsule
Unique ability – vary its refractive power, by changing its thickness
Ciliary muscle contracts, moves forward, making lens thicker as it releases tension.

6. HOW THE EYE SEES

7. Liquid light Vitreous humour – Posterior segment
Aqueous humour – is in the anterior and posterior chambers – in the Anterior Segment
Divided by Iris
Secreted by Ciliary glands - continous
Passes in front of lens
Return via Canal of Schlemm
IO pressure mmHg
Vitreous humour – Posterior segment
99%water, rest salts and mucoprotien
Maintains pressure to support retina
Maintains shape of eye
Constant through life

9. The Retina Innermost layer Made of various light sensitive layers
Rods (contrast or night vision) – Rhodopsin (needs Vit A)
Cones (colour vision)
Fovea – centre – only cones
Optic nerve – convergence of all the nerve fibres

15. LACHRYMAL GLANDS AND DUCTS

16. FOODS THAT HELP Carrots and other orange foods- beta carotene, vit A
Leafy greens - lutein and zeaxanthin—antioxidants that, studies show, lower the risk of developing macular degeneration and cataracts.
Eggs – zinc and antioxidants
Berries and citrus fruit – vitamin C
Almonds- Vitamin E
Fatty Fish - Tuna, salmon, mackerel, anchovies and trout are rich in DHA, a fatty acid found in your retina—low levels of which have been linked to dry eye syndrome

17. DISORDERS OF THE EYE TRAUMA – blunt, scratch, pierce
VASCULAR – ischemia & haemorrhage
INFLAMMATORY – conjunctivitis, scleritis, iritis, keratitis
CATARACT & GLAUCOMA

18. SYSTEMIC DISORDERS
DIABETES
HYPERTENSION
THYROID DISORDERS