Pregnant describes a woman carrying an unborn child in her uterus, the state that triggers some of the most specific dietary guidance in nutrition. The pregnant body’s needs shift markedly: folic acid to prevent neural tube defects, iron for expanded blood volume, iodine for fetal brain development, and calcium and vitamin D for the fetal skeleton, alongside slightly higher energy and protein intakes. Food safety rules tighten because pregnancy suppresses aspects of immunity: listeriosis, toxoplasmosis, and salmonellosis pose severe risks to the fetus, so guidance excludes unpasteurised dairy, raw and undercooked meat and eggs, raw shellfish, high-mercury fish, pâté, and unwashed produce. Alcohol is advised against entirely. The dietary pattern that best supports pregnancy is the same balanced, varied diet recommended generally, executed with unusual care and consistency.