National Academy of Sports Medicine (NASM) Certified Personal Trainer (CPT) Practice Exam

Maltose is a carbohydrate that results from the breakdown of starch. It is a disaccharide consisting of two glucose molecules and is formed during the process of digestion when amylase enzymes break down starch into simpler sugars. While maltose can be found in some foods such as malted beverages and certain baked goods, it is not commonly present in large amounts in the general food supply, particularly when compared to other forms of sugars.

Fructose, on the other hand, is a more prevalent sugar found naturally in fruits, honey, and root vegetables and is also used extensively in processed foods as a sweetener. Lactose is the sugar found in milk and dairy products, making it widespread in diets that include these foods. Galactose is a component of lactose and can be found in dairy products as well; it is also part of some complex carbohydrates. Thus, while maltose is indeed produced from starch breakdown, its rarity in the food supply relative to these other sugars makes it the correct answer.