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Frontline employees frequently experience tension at work. Based on paradox theory, this study investigates why and when tension can result in positive performance outcomes and for whom tension can enhance creativity.

We employed a time-lagged survey design to collect data in two waves with a four-week interval between waves. The questionnaire was distributed to frontline employees (i.e. doctors and nurses) serving in one public hospital in Ho Chi Minh City. The final sample included 216 front-line employees.

The study found that tension can promote employee performance through creativity. Employees with high paradox mindset levels especially tend to be more creative when experiencing tension. However, our findings did not support the idea that frontline employees who have been psychologically empowered tend to turn creative ideas into real practices and result in better employee performance.

The study advanced knowledge of the effect tension has on employee performance by investigating the mechanism through which experiencing tension can ultimately promote employee performance.

This study aims to investigate the food choice motivations of rural households using a cross-sectional dataset of 510 households from northwest Vietnam interviewed in 2016.

A modified Food Choice Questionnaire (FCQ) is used to assess factors related to food choice and explore relationships between food choice factors, diet quality and various sociodemographic characteristics.

Results show four distinct food choice factors: “Natural and healthy,” “Familiarity,” “Balanced diet” and “Convenience.” Two distinct consumer clusters are identified: “Health-conscious” households and “Pragmatic” households. “Health-conscious” households rank “Balanced diet” and “Natural and healthy” highly, while “Pragmatic” households prioritize “Convenience” and “Familiarity.” “Health-conscious” households have significantly more diverse diets, are wealthier and have a greater geographic concentration in the high vegetable density per capita-high elevation areas (36%). Their main food preparers are more educated and about 13% have Kinh ethnicity.

Further research is warranted to explore the temporal dimension of parental food choice motivations given the changing agrifood system in Vietnam.

This study is one of the few studies that assess the food choice motivations among ethnic minority groups in a rural setting.