Lachell Miller

LaChell Miller has a diverse work experience in the field of nutrition and health. LaChell began their career as a Registered Dietitian at Rodale, Inc, where they conducted nutritional analysis and researched healthy eating trends. LaChell later worked as a Clinical Registered Dietitian at Robert Wood Johnson University Hospital Somerset.

In 2012, LaChell joined American Dairy Association North East, initially as a Consultant Registered Dietitian and later earning promotions to Nutrition Specialist and Director of Health and Wellness. In their roles, they supervised a team, managed partnerships with health organizations, and developed health and wellness content for social media and other platforms.

LaChell also worked as a Retail Dietitian at Village Super Market, promoting health and wellness initiatives and providing nutrition education to employees and customers. LaChell also served as a Community Registered Dietitian at the Greater Newark Health Coalition, delivering nutrition education workshops.

Throughout their career, LaChell has demonstrated exceptional skills in managing partnerships, creating engaging content, and promoting the health benefits of dairy products.

LaChell Miller holds a Bachelor of Science degree in Culinary Nutrition, Leadership, and Biological Science from Johnson & Wales University. LaChell completed their Bachelor's degree from 2006 to 2009. In 2009, they pursued a Dietetic Internship specializing in Food and Nutrition Business Communication at Saint Elizabeth University, which they completed in 2010. LaChell Miller subsequently obtained a certification as a Registered Dietitian (RD) or Registered Dietitian Nutritionist (RDN) from the Academy of Nutrition and Dietetics in December 2010. In addition, they obtained the Certified Culinarian (CC) certification from the American Culinary Federation in May 2007. Continuing their education, LaChell Miller pursued a Master's Degree in Foods, Nutrition, and Wellness Studies, General at Saint Elizabeth University, which they obtained between 2015 and 2017.