Please assess the completion status of the following clinical trial:

Trial Title: The Effect of Dietary Fiber on Food Liking

Study Design Characteristics:
- Allocation: RANDOMIZED
- Intervention Model: CROSSOVER
- Observational Model: None
- Primary Purpose: OTHER
- Time Perspective: None
- Masking: SINGLE
- Phase: None
- Number of Arms: 3.0

Eligibility Criteria:
Inclusion Criteria:~* Body mass index (BMI) between 18.5 to 24.9 kg/m\^2~* Unrestrained eater (\<12 on Three Factor Eating Questionnaire \[TFEQ\])~* report liking turkey or ham sandwiches, brownies, grapes, and potato chips (rate all items \>50mm on a visual analogue scale \[VAS\]).~* Report regularly eating before 10 am~* Can completed all sessions within 6 weeks of the screening session.~Exclusion Criteria:~* Report binge eating~* Report a medical condition that influences eating~* Report food allergies to the study foods~* Currently smoke~* Report dietary restrictions~* Report not liking brownies~* Report currently taking a medication that effects appetite~* Report being pregnant or breast-feeding~* Report being an athlete in training.

- Gender: ALL
- Minimum Age: 18 Years
- Maximum Age: 35 Years
- Healthy Volunteers: t

Study Arms:
- Regular Brownie (Type: OTHER): Regular Brownie For the regular brownie condition (RB), participants will consume the brownie preload and then consume a meal 20 minutes later.
- Psyllium Brownie (Type: OTHER): For the psyllium brownie (PG), participants will consume a psyllium brownie and then consume a meal 20 minutes later.
- β-glucan Brownie (Type: OTHER): For the β-glucan Brownie (BG), participants will consume a β-glucan Brownie preload and then consume a meal 20 minutes later

Based on this trial design, predict the completion outcome and termination type (if applicable).