Please assess the completion status of the following clinical trial:

Trial Title: Examining Cooking as a Health Behavior

Study Design Characteristics:
- Allocation: RANDOMIZED
- Intervention Model: PARALLEL
- Observational Model: None
- Primary Purpose: TREATMENT
- Time Perspective: None
- Masking: NONE
- Phase: None
- Number of Arms: 2.0

Eligibility Criteria:
Inclusion Criteria:~* only individuals who are cooking (from scratch) no more than 3 meals at home per week will be eligible.~* must have a computer or smart device with internet access (at home or work) in order to track their diet and exercise behaviors,~* potential participants will be required to demonstrate some ability to comply with study intervention procedures to be eligible (specifically, they must complete an online dietary self-monitoring diary for 3 days)~* must be at least 18 years old and have a BMI between 25-50 kg/m2~* must agree to be randomized to either study arm and available for both scheduled meeting times in person on the University of Vermont campus~Exclusion Criteria:~* pregnant or planning to become pregnant in the next 6 months or lactating~* physical conditions that would preclude exercise~* medication affecting weight loss~* currently enrolled in another weight loss program~* currently cooking more than 3 meals from scratch at home per week

- Gender: ALL
- Minimum Age: 18 Years
- Maximum Age: None
- Healthy Volunteers: t

Study Arms:
- Active Intervention - Cooking (Type: EXPERIMENTAL): Twelve cooking classes will be run every other week after the in-person weight loss meetings. These lessons will be patterned after Dr. Amy Trubek's cooking pedagogy and will be tailored for individuals specifically interested in weight loss. Classes will begin with a brief lecture on the day's topic, followed by a laboratory session. Participants work in teams of two in the Nutrition and Food Sciences (NFS) foods lab to actively practice skills and cook a meal. Subjects will receive recipes and information sheets that cover pantry supplies, grocery lists, knife skills and cooking equipment. Classes will be taught by a chef trained in the pedagogy by Dr. Trubek and participants will have the opportunity to sample the food they prepared at the end of class.
- Demonstrations - Cooking (Type: ACTIVE_COMPARATOR): The demonstration condition will serve as an attention only control. Previous research suggests that demonstrations of cooking have little to no impact on cooking behavior, therefore, cooking demonstrations can be used to even out the time and attention devoted to the active cooking participants without introducing bias into the study design. Subjects in the demonstration condition will also begin with a brief lecture on the day's lesson followed by a cooking demonstration that covers the same topics as the active intervention group. All participants will receive the same printed information and also have an opportunity to sample the prepared food at the end of class. The demonstrations will be led by the same chef as the active intervention group.

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