Intervention
Full details of the development of the RUFIT-NZ intervention are published in our study protocol [Education sessions were delivered predominantly by RUFIT-NZ-trained trainers, however nutrition-based components were delivered by the clubs’ nutritionists or qualified dieticians, supported by the study nutritionist (HE). This approach differed from the original FFIT program but was consistent with the RUFIT-NZ pilot, which indicated a preference for expert advice on diet and nutrition. All RUFIT-NZ trainers were qualified strength and conditioning trainers involved with the respective rugby clubs. Registered dietitians involved in delivering RUFIT-NZ had a previous connection to the club. For the purpose of this trial, the trainers and nutritionists were employed by the respective clubs and agreed to deliver RUFIT-NZ. Classroom content was standardized, so that all participants received the same education information, but the individual trainers could tailor the format of delivery and level of detail as required. RUFIT-NZ did not engage professional team players in the delivery of the intervention. That decision was based on previous experience with FFIT [Group-based in-stadia physical activity sessions were delivered by the trainers who were given basic guidance to deliver sessions (e.g., start low and build slow), but were also given freedom to structure each session as they chose. This approach allowed trainers to best meet the needs of individuals attending their RUFIT-NZ sessions. Activity sessions were tailored to individual fitness levels and ability. They included aerobic (e.g., stationary rowing and cycling, walking and jogging), muscle strengthening (e.g., weight/circuit training) and flexibility (e.g., warm-up/cool-down activities) exercises [To inspire habitual physical activity, men were encouraged to follow a daily step-based walking program over the course of the 12-week intervention period and beyond [Nutrition content for RUFIT-NZ was developed by our investigator nutritionist (HE), and was consistent with the NZ guidelines approach for weight management using a Family, Activity, Behavior (FAB) approach [Eating as many fruit and vegetables as possible.Cooking and preparing food and snacks at home as much as possible.Eating mostly whole foods (as opposed to packaged/processed foods and takeaways).Drinking sugar-free beverages.Conscious eating (screen-free, mindful eating, ideally in the company of others).