Lens Trivia

60 A.D. Emporer Nero used emerald lenses to view gladiator games. These precious gems became a must-have among Rome's upper class.

1784 Benjamin Franklin invents the first pair of bifocal lenses.

1841 Andrew Jackson became the first American President to order eyeglasses.





Progressives

Progressive lenses are the closest to how natural vision is (before the onset of presbyopia) that you can get in a pair of eyeglasses. Progressives provide a smooth transition from distance through intermediate to near, with all the in-between corrections included as well. This constant graduation of the prescription means that you can look up to see in the distance, look ahead to view things such as the computer in the intermediate zone, and drop your gaze downward to read and do fine work comfortably close up.



Bifocals

Bifocals are two lenses in one. One part, or segment (usually the bottom), is made to adjust the eye for close focus, and the other (top) has a different strength for distant focus. The key to wearing bifocals is to learn to automatically look through the proper part of the glass. Bifocals are somewhat difficult to get used to at first for several reasons.


Trifocal

Individuals who have difficulty seeing well at an intermediate distance (3-5 feet away) with bifocals may need trifocals, which have a middle section to correct for midrange distance. A person wearing trifocals looks through the top segment to see distant objects, through the middle to see just past arm's length and through the bottom to see close objects.
   


Try these foods to make sure you get enough eye-protecting nutrients:

  • Vitamin A: cod liver oil, liver, carrots, sweet potatoes, butternut squash.
     
  • Lutein and zeaxanthin: spinach, kale, collard greens.
     
  • Vitamin C: sweet peppers (red or green), kale, strawberries, broccoli, oranges, cantaloupe.
     
  • Bioflavonoids: citrus fruits, cherries, grapes, plums.
     
  • Vitamin E: sunflower seeds, almonds, hazelnuts.
     
  • Selenium: brazil nuts, yeast, seafood.
     
  • Zinc: oysters, hamburgers, wheat, nuts.
     
  • Fatty acids: cold-water fish (salmon, mackerel, trout).

In general, you should eat plenty of green, leafy vegetables, two servings of fish per week, some nuts and some yellow or orange fruits and vegetables. Bon appétit!
 
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