Aw, honey–I know, it sucks. And “morning sickness” is a misnomer–some women get it in the afternoon or at night; some women have it all day, etc. etc.
First of all, don’t panic about the baby just yet. There are a lot of women (myself included) who LOST weight in the first trimester just because of morning-sickness and general nausea or loss of appetite. The good (or bad news, depending on your outlook!) is that the fetus will take what it needs from you first and it’s you that will end up suffering before it. Plus, at this stage in the game, it’s itty bitty–how many resources do you think it needs at this junction? I worried too about my nutrition and what it was doing to baby and WANTED to be Ms. Kale Goddess, but couldn’t and fretted about this to my OB, who responded, “The first trimester is a battle. The goal is to survive. If that means cheese and crackers, then eat cheese and crackers.”
That said, if you really can’t hold down food and the condition is not improving, call your doctor. There are medications out there that might be able to help wtih the nausea (with varying degrees of success) and although uncommon, it’s not unheard of for pregnant women to have to be admitted to the hospital for IVs if they can’t eat anything (but that’s sort of extreme). Plus, at the end of the day, if the nausea is so pervasive that you can’t go to work or something, then you and your doc should try to find a work-around.
As far as home treatment goes, to echo PP:
1. Try not to allow yourself to go hungry. Nausea sometimes is the result of NOT eating as opposed to eating. Keep a stash of something easy to digest, like saltines, at your bedside and eat a few when you first get up. Eat smaller amounts more frequently than trying to eat meals.
2. Try taking your prenatal vitamin at night before you go to bed. Sometimes it’s a little “intense” on the body.
3. Try popsicles and/or sucking on hard candy. I went a week eating nothing but popsicles and skittles. Not healthy, but it got me through it.
4. Try eating a little ginger. I always have a bottle of pre-minced ginger in the refrigerator for cooking (you can get it at most grocery stores), and I’d add a teaspoon or two to regular ginger ale. It’s more helpful if you can let the ginger ale go flat before drinking too.