When Mavis Burke first saw the two pink lines, her mind instantly filled with joy—and questions. “What can I eat? What should I avoid? How do I nourish both myself and this tiny life growing inside me?” she remembers wondering.
Mavis, a registered dietitian and mom-to-be, knew the importance of science-backed nutrition during pregnancy. But even she felt overwhelmed by all the advice circulating online. “I wanted to focus on facts, not fads,” she says.
So, she dove into the research—and found that pregnancy nutrition didn’t have to be complicated. “It’s about fueling your body with the right balance,” Mavis explains. That meant high-quality proteins, iron-rich foods, whole grains, and a rainbow of fruits and vegetables. Folate was non-negotiable, and she ensured her diet included sources like lentils, asparagus, and fortified cereals.
But science also reminded her that eating during pregnancy isn’t always easy. “There were days I couldn’t look at vegetables,” she admits, laughing. “So I gave myself grace.” When morning sickness hit, Mavis relied on bland, easy-to-digest staples and sipped ginger tea for relief. “The key is listening to your body,” she says.
Mavis also kept up with hydration, focused on fiber to manage digestion, and took a prenatal vitamin recommended by her doctor. She wasn’t aiming for perfection—just consistency.
Now in her third trimester, she feels strong, steady, and confident in the choices she’s made. “Pregnancy is not the time to stress about trends,” she says. “It’s the time to nourish yourself—with care, with intention, and with facts you can trust.”